I prefer savoury breakfasts to sweet ones, and like to make sure I get enough protein first thing in the morning. My typical weekday breakfast consists of eggs or bacon with green veggies or savoury pancakes. Now that I am doing the $21 Challenge, I have to ration my egg consumption a bit, since the cheapest free-range eggs cost $4.50 a dozen.
After searching the internet for gluten free savoury breakfasts, I came across a recipe for congee, a rice porridge eaten for breakfast in many parts of Asia. Congee ticked all of the boxes – it was gluten free, could be made in a slow cooker and I had all of the necessary ingredients in the house already. In fact, congee only calls for two ingredients – white rice and some kind of meat stock. I added some dried garlic in for flavour as well.
One cup of rice makes 4-5 servings, making it very frugal. And if you make your own stock from leftover bones and veggie scraps (which I recommend for many health reasons), this is a very cheap breakfast.
Eaten plain, the congee is quite bland, but you can add any number of toppings to make it more tasty. My favourites are a fried egg, bacon, chives, sesame oil, chilli flakes, pickled veggies and toasted nuts. And of course, a squeeze of lemon or lime juice.
Ingredients (makes 4-5 servings)
1 cup white rice
1 1/2 litres/quarts chicken or beef stock (homemade is best)
3 cloves garlic, sliced.
Toppings (your choice): fried or hard boiled egg, bacon, toasted nuts, chilli flakes, sesame oil, fish sauce, chives, spring onions, coriander (cilantro), pickled veggies, fried onions, anything you want!
Rinse the rice until the water runs clear. Place all ingredients in your slow cooker and cook on Low for 8 hours. I usually put this on just before I go to bed, so it’s ready when I wake up.
Spoon into bowls and add toppings. Enjoy
This post was featured in 125+ Gluten-Free Slow Cooker Recipes