Slow-Cooker Breakfast Congee

Name: Slow-Cooker Breakfast Congee
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 8
Ingredients: 4 cups water; 900 mL pack sodium-reduced chicken broth; 3 cups cubed kambocha or butternut squash; 125 g lean ground pork or chicken; ¾ cup jasmine rice, rinsed; 1 1 ½-inch piece ginger, peeled and thinly sliced; Pinch salt; 1 cup frozen corn, thawed; ½ cup chopped green onions; 1 tbsp sesame oil; soy sauce, (optional)

Prep Time15 mins
Total Time8 hrs 30 mins
Makes8 servings

Photo: Erik Putz

There’s something about a warm, savoury breakfast that has staying power. Set this one up before bed and take the chill out of morning.

Ingredients

4 cups water
900 mL pack sodium-reduced chicken broth
3 cups cubed kambocha or butternut squash
125 g lean ground pork or chicken
¾ cup jasmine rice, rinsed
1 1 ½-inch piece ginger, peeled and thinly sliced
Pinch salt
1 cup frozen corn, thawed
½ cup chopped green onions
1 tbsp sesame oil
soy sauce, (optional)

Instructions

Combine water, broth, squash, pork, rice, ginger and salt in a slow cooker insert. Stir then cover and cook on low for 8 hours. Scoop out and discard any brown foam or protein around edge of congee.
Stir in corn, green onions and sesame oil. Cover for 10 min. Drizzle with soy sauce to serve, if desired.

Nutrition (per serving)

Calories 162, Protein 7g, Carbohydrates 25g, Fat 4g, Fibre 3g, Sodium 300mg.
Excellent source of Vitamin A.

Kitchen tip:

A savoury breakfast porridge is a delightful alternative to sweet, fruity breakfasts, especially as mornings get cooler. Garnish this any way you like it – chopped peanuts, crispy onions, soft boiled egg and thinly sliced celery or radish are great options.

Photo by Erik Putz.

This article was originally published on Oct 07, 2017

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