Breakfast Congee with Bacon

PREP 10 MIN
•
COOK  30 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

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. 

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 spring onions 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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