Halloumi-Style Seared Feta Rice Bowls with Pesto

Steps

1. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender; rest covered 5 minutes.
2. While the rice cooks, make the herb sauce: finely chop the basil, the parsley and one third of the garlic, then stir in the lemon juice and half of the olive oil.
3. Heat one quarter of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned.
4. Add the remaining two thirds of the garlic and the cherry tomatoes and cook 2 minutes until the tomatoes soften. Add the spinach and stir until wilted, then season with half of the black pepper and move the vegetables to a plate.
5. Wipe the skillet, add the remaining quarter of the olive oil over medium heat, and sear the feta slabs 1 to 2 minutes per side until golden. Move to the plate.
6. Crack the eggs into the skillet and cook until whites are set and yolks are thickened, or to 160°F (71°C); season with the remaining black pepper.
7. Divide the brown rice among four bowls, top with the mushroom and spinach mixture, the seared feta and an egg each, spoon over the herb sauce and scatter with the walnuts.