Jewelled Brown Rice Bowl with Poached Egg Chermoula Mayonnaise

Steps

1. a small pot of salted water to the boil.
2. Heat butter and a drizzle of oil in a medium pot on medium heat. Cook onion and carrot for 2-3 minutes, until softened. Add first measure of Moroccan chermoula paste and cook for 1 minute, stirring, until fragrant.
3. Stir rice, stock/water, saffron, raisins, barberries and salt through onion and carrot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered for 8 minutes. Do not lift lid at any time during cooking.
4. While rice cooks, mix second measure of Moroccan chermoula paste and mayonnaise together in a small bowl. Season with salt and pepper and set aside. Finely chop baby spinach leaves and grate radishes. Set both aside.
5. While rice steams, add vinegar to pot of boiling water and reduce heat to a simmer. Carefully crack egg into simmering water and poach for 2-4 minutes, until whites are just set, but yolks are still runny. Remove from pot with a slotted spoon to drain excess water. Cover to keep warm.
6. When rice is cooked, fluff up grains with a fork. Add spinach, radishes and almonds and stir to combine. Season to taste with salt and pepper.
7. spoon half the jewelled brown rice into a bowl. Top with poached egg and dollop over chermoula mayonnaise.