Cupboard Challenge! Brown Rice, Ginger, Parsley and Scallions

There are certain items in the fridge that always seem to get left for last. For me it's the ginger, scallions, and herbs. They are absolutely necessary kitchen staples, but when I only use a little of one or the other, I find myself scrambling to use the rest up before it goes bad.

Hence, a Cupboard Challenge. Ginger, scallions, and - surprise! - flat Italian parsley. I thought it was cilantro (see how quickly I forget what's in my fridge?) but realized that it's the rather less appropriate parsley. Throw in some brown rice and you have a challenge.

What would you do with these four things? I have some ideas - watch for a recipe next week - but we're curious about what you'd do.

Comments (4)

I would cook it with a couple of staples I always have on hand... frozen fish, soy sauce, peanut butter, and frozen edename. I would steam the fish and rice in a rice cooker, and while that was cooking stir fry the greens with some chunks of ginger (that would come out after cooking) the rest of the ginger would get minced and mixed with the peanut butter and soy sauce to make a peanut sauce. Layer the fish, greens, and sauce on top of the rice and call it dinner.

That sounds like the fundamental ingredients to the rice soup my Thai mother would make for me whenever I was sick. It's lovely with nam pla and an egg dropped in just before serving it.

it's a very "asian" collection of ingredients. I would stirfry a lobster :P. chop up the lobster with shell, stirfry with ginger and scallions, some soy sauce, and serve on a bed of brown rice. very simple and quite delish.

This is a great idea... i am an oft hungry and immediate gratification cook, even if I've not been shopping in a bit ... and thus always face these "kitchen challenges." What to do with what i've got NOW?
i will think on this... and might have some other more troubling ingredient challenges to offer.