Breakfast Congee with Bacon
PREP 10 MIN•COOK 30 MIN
Number of servings
2 cups (500ml) chicken stock
1⁄4 cup (50g) brown rice rinsed
1 tsp fresh ginger grated
3 spring onions thinly sliced, plus extra to serve
80g lean bacon diced
120g asparagus thinly sliced on the angle
Green Goddess Dressing
1⁄4 bunch of fresh flat leaf parsley chopped
1 tbs (20ml) olive oil
1⁄2 lemon juiced
1 tsp soy sauce (or tamari if gluten free)
1 garlic clove
1⁄4 tsp chilli flakes
salt & pepper, to taste
In a medium saucepan add stock, rice, ginger and half of the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until rice is cooked.
Meanwhile, heat a non-stick frypan and cook bacon for 5 minutes. Remove from pan, add remaining spring onion and asparagus and cook for 5 minutes.
To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.
Once rice is cooked, divide between bowls and top with bacon mix. Drizzle over dressing and sprinkle over extra spring onions to serve.
1274 kJ / 304 cals
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