Stir frequently and
cook at a low simmer for about 15 minutes until fully cooked or cook according to package instructions.
Lower heat and allow to cook
at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender.
Reduce the heat to low, cover and cook
at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Lower heat and allow to
cook at a low simmer for about 20 minutes until reduced by about half, stirring occasionally.
Cooking: bring two cups of water to a boil with one cup of grain,
covering at a low simmer and cooking for ~ 15 minutes or until the germ separates from the seed.
Cook
at low simmer, partially covered 25 minutes, or until farro is cooked through.
Adjust the heat to very low or simmer setting until the liquid is
at a low simmer, adding water as necessary to keep the braciole completely submerged.
Continue to cook
at a low simmer for 2 1/2 hours, stirring every 15 - 20 minutes to prevent scorching.
Turn the heat down to low and continue cooking
it at a low simmer, stirring occasionally to keep it from sticking to the bottom of the pan.
Bring to a boil, then reduce to a simmer; cover the pot and let cook
at a low simmer, stirring occasionally, for 2 hours.
Bring to a simmer over medium heat, cover, and cook
at a low simmer for 40 minutes (or according to package instructions).
Place the dutch oven over medium heat and cook
at a low simmer for 10 minutes.
Reduce the heat to medium and cook
at a low simmer, stirring occasionally with a wooden spoon, until the muas has thickened and formed a skin, 12 to 15 minutes.
Allow the mixture to cook
at a low simmer until it become thick and stretchy and begins to pull away from the sides of the pot, about 5 minutes.
You want the sauce to be
at a low simmer, so if it's bubbling frantically, reduce the heat to low.
Pop the lid on and cook
at a low simmer for 30 minutes, until the squash is lovely and soft.
Cook, stirring occasionally and reducing heat if needed to keep
at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12 — 18 minutes.
Once the broth is
at a low simmer, at the greens, mushroom and tofu.
Bring to a boil, reduce the heat to medium low, cover and cook
at a low simmer until the millet is tender, about 20 minutes.