Not everyone has this problem: the ginger root in your crisper drawer has gotten just a tad old and if you don’t hurry up and use it, you’re going to lose it. (I’m sure other people have similar issues, but probably just inserting a food other than “ginger” into that sentence. If you have this problem with ice cream, just call me up – I will make sure it doesn’t have to be tossed.)
Anyhow, I have dilemmas about what to do with spare ginger root periodically, and have recently found a solution that is pretty well near perfect: ginger rice. This dish has a great deal of flavor (ginger flavor, if you’re curious), but isn’t so weird that it doesn’t go with a lot of other foods and isn’t so difficult that it requires me to go get more ingredients. It’s a perfect pantry recipe. Beware that it is very ginger-y, so if you don’t like the fresh stuff, don’t make it.
1 Tbs. butter
2 Tbs. fresh ginger, peeled and grated
1 cup rice (preferably basmati)
1.5 cups stock or broth (chicken, turkey, and vegetable stock all work well)
Salt to taste
Melt the butter in a saucepan, and then add everything else. Bring to a boil, then cook for about 12 minutes more or until water is absorbed. Fluff rice with a fork and serve.