Ginger Rice - cooking recipe

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)

Preparation

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.
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.