……………………………………………………. Baking our mark

Ginger Rice July 19, 2011

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.

Ginger Rice (which goes terribly well with Apricot Chicken and, as leftovers, in Chicken Rice Bowls and Chicken with Eggs)

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.


2 Responses to “Ginger Rice”

  1. maire Says:

    sounds delicious. i had ginger-lime rice the other day in harvard’s business-school cafeteria (which, oh my goodness, out of control)… and as always, the addition of lime was pretty great, but may have overpowered the ginger.

    also, needed to mention the central component of my dinner tonight: pastrami salmon. my. new. favorite.

  2. krandle Says:

    Pastrami salmon sounds like a bad habit you picked up in Cambridge. Ugh. But then again, you do actually like collard greens…

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