10m
PREP TIME
2hr
COOK TIME
340
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 1 cup forbidden rice
- 1 container (32 ounces) chicken stock, (4 cups)
- 2 cups water
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 cup shredded Gruyere cheese, divided
- 1 package (3 ounces) sliced pancetta, finely chopped
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup sliced green onions
- 2 tablespoons balsamic glaze
INSTRUCTIONS
- 1 Bring rice, stock and water to boil in large saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 to 2 hours until rice is tender and most of the liquid has been absorbed. Season congee with nutmeg, sea salt and pepper; cook 3 to 4 minutes longer. Stir in 1/4 cup of the cheese until melted.
- 2 Cook pancetta in large skillet on medium heat until crisp. Add corn; cook and stir 2 to 3 minutes. Drain mixture on paper towel-lined plate. Set aside.
- 3 To serve, spoon congee into serving bowls. Top each with corn and pancetta mixture, remaining 1/4 cup cheese and green onions. Drizzle with balsamic glaze.
