Serves 4
Time 40 minutes


1 cup black rice 

500ml plant-based broth 

1 cup water

4 tbsp extra virgin olive oil 

3 spring onions, thinly sliced

1 bag spinach 

2 eggs 

200g feta cheese, crumbled

¼ cup fresh dill, chopped

¼ cup fresh mint, chopped

¼ cup fresh oregano, chopped

¼ cup fresh parsley, chopped

1 lemon, juice & zest



Add the rice, broth and water to a pot, cover with a lid and cook for 20-25 minutes or until soft and tender. 

Saute spring onions.

Add spinach.

In a small bowl mix herbs, eggs, lemon zest, ½ feta and pepper.

Add pasta to onions and spinach pan. 

Add egg mix and ½ cup of pasta water. 

Add lemon juice.

Add remaining feta, extra herbs and extra virgin olive oil.