Ingredients

Method

• 500 g Woolworths diced butternut
• 2 corn cobs
• 1 rainbow Swiss chard bunch
• 4 T olive oil
• 1 onion, roughly chopped
• 2 T Woolworths chimichurri blend
• 1 T ground coriander
• 1 t ground cumin
• 560 g brown wild rice, cooked
• 4 T parsley, roughly chopped
• Sea salt and freshly ground black pepper, to taste
• 4 free-range eggs

Method

Ingredients

Add the butternut to a microwave-safe container and cook for 10 minutes until tender and cooked.

In a large pot of salted water, blanch the corn cobs for 5 minutes or until cooked. Allow to cool before removing the kernels with a knife.

In a separate pot, blanch the spinach for only 20 seconds before plunging in ice water, stopping it from over cooking. Squeeze out any excess water and roughly chop.

Heat 1 T olive oil over a medium heat. Add the onion and brown. Add the butternut, spinach and corn to the pan along with the chimichurri blend, ground coriander and ground cumin. Combine and cook until the spices are toasted. Add the rice and toss through. Add the parsley and season with salt to taste.

Heat the remaining oil over a medium heat and fry the eggs until the whites are cooked but the yolk is still slightly runny. Season with salt to taste.

Add the fried rice to individual serving bowls and top with the fried egg.