Not exact matches
Bring to a
boil before reducing
to simmer over a low temperature, then leave
uncovered for 2 - 3 hours until thick — making sure
to stir and add more
water if it starts
to stick
to the bottom of the pan.
Place in an
uncovered 1 quart pan with
water and
bring to a
boil.
Pre-soak beans in 4 quarts of
water for 8 hours; or
bring beans
to a
boil in 4 quarts of
water, turn off heat and let sit
uncovered for 1 hour.
Bring to a
boil; reduce heat
to low and simmer,
uncovered, on med / low for 15 - 20 minutes or until the
water is absorbed and quinoa is tender.
Bring the
water to a
boil and
boil them
uncovered for 2 minutes.
Bring lentils, 5 cups
water, and 1/2 teaspoon salt
to a
boil in a heavy medium saucepan, then simmer,
uncovered, until lentils are just tender, 12
to 25 minutes (depending on age of lentils).
Stir in the
water, potatoes, black beans, pinto beans, corn, diced tomatoes, and tomato paste, and
bring to a
boil,
uncovered.
Bring the
water, potatoes, onion, coriander, granulated garlic and onion, and poultry seasoning
to a
boil in a soup pot over medium - high heat,
uncovered.
Remove ribs and stems from kale / Cook in large pot of
boiling salted
water,
uncovered, just until tender, 5
to 8 minutes / Remove kale from
water with tongs, chop and add
to onions, along with cooked lentils /
Bring the kale - cooking liquid back
to a
boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta
to lentil, onion, kale mixture along with 1/3
to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper
to taste / Top with grated parmesan cheese and serve.
Bring the
water and rice
to a
boil in a medium saucepan over high heat,
uncovered.
Bring the
water and lentils
to a
boil in a soup pot over medium - high heat,
uncovered.
Add the 5 cups of
water, potatoes, tomato paste, Italian seasoning, and paprika, and
bring to a
boil,
uncovered.
Bring water to a
boil; add asparagus spears and cook,
uncovered, until crisp - tender, 3
to 5 minutes.
Bring the
water to a
boil and then reduce
to a simmer, cooking for 15 - 18 minutes
uncovered or until lentils are tender but not mushy.
Bring farro, 4 cups
water, and 1/4 teaspoon salt
to a
boil in a medium (2 -
to 3 - quart) saucepan; reduce heat and simmer,
uncovered, until just tender (15 - 20 minutes).
Bring the
water to a
boil, reduce heat, and simmer on low
uncovered for about 8 hours.
Bring to a
boil over high heat; reduce the heat and simmer gently,
uncovered, until the
water is absorbed, about 15 minutes.