Breakfast Congee with Bacon

PREP 10 MIN
COOK  30 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

2 cups (500ml) chicken stock

14 cup (50g) brown rice rinsed

1 tsp fresh ginger grated

3 scallions thinly sliced, plus extra to serve

80g lean bacon diced

120g asparagus thinly sliced on the angle

Green Goddess Dressing

14 bunch of fresh flat leaf parsley (5 oz bunch) chopped

1 tbs (20ml) olive oil

12 lemon juiced

1 tsp soy sauce (or tamari if gluten free)

1 garlic clove

14 tsp chilli flakes

salt & pepper, to taste

Methodbased on 2 servings
1

In a medium saucepan add stock, rice, ginger and half of the scallions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until rice is cooked.

2

Meanwhile, heat a non-stick skillet and cook bacon for 5 minutes. Remove from skillet, add remaining scallions and asparagus and cook for 5 minutes. 

3

To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.

4

Once rice is cooked, divide between bowls and top with bacon mix. Drizzle over dressing and sprinkle over extra scallions to serve.

Nutritional Informationper serving

Energy (kJ)

1274 kJ / 304 cals

Protein

18.5 g

Fat

15 g

Sat. Fat

3 g

Carbs

22 g

Sugar

2.5 g

Fiber

3.5 g

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