In a small sauce pan,
bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
Not exact matches
Bring it boil, and than cook it on low temp covered for about 15 mins until all the
liquid is
soaked into the millet.
Add the broth, water, reserved mushroom
soaking liquid, mirin, soy sauce, vinegar, and chile paste, and
bring to a vigorous simmer over high heat.
The technique of
soaking a food in a
liquid to flavor — or in the case of meats, to tenderize the cut — was probably
brought to the Caribbean by the Spanish.
Bring to a boil, then simmer until
soaking liquid has taken on mushroom flavor, 10 — 12 minutes.
Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the
liquid is all
soaked up and the quinoa is tender.
Add reserved mushroom
soaking liquid and
bring to a simmer.
The technique of
soaking a food in a
liquid to flavor it — or in the case of meats, to tenderize the cut — was probably
brought to the Caribbean by the Spanish.
in a large saucepan, combine the chicken, water and mushroom
soaking liquid and
bring to a boil over high heat.