Breakfast Congee with Bacon
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Ingredients
- 2 cups (500ml) chicken stock
- 1⁄4 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
- 1⁄4 bunch of fresh flat leaf parsley (5 oz bunch) 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
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