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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A nice quick weeknight one-bowl meal that's very helpful in using leftovers. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons fresh ginger, peeled and minced (or 1/2 teaspoon ground ginger) |
1 cup rice |
1 1/2 cups broth, stock (i used chicken) or 1 1/2 cups water |
1/2 teaspoon salt (or omit and splash soy sauce on after) |
Directions:
1. Throw it all in a pot, heat to boiling. Cover, turn the heat down, and simmer for about fifteen minutes until the liquid is absorbed and the rice is tender.
2. This is very versatile. I threw in some shredded leftover chicken and splashed on some reduced sodium soy sauce. It was a quickie bowl meal so I tossed in some peas as well. Sometimes I put some leftover pork in with half a cup of pineapple, or a bit of leftover teriyaki sauce and meat.
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