Add
a generous handful of salt.
Return water in saucepan to a boil; add
a generous handful of salt.
Cover rice with 6 cups cold water and add
a generous handful of salt (water should taste salty).
Not exact matches
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large
handful flat leave parsley a
generous drizzle
of olive oil 2 tbsp lemon juice sea
salt & black pepper
Remove pot from heat and pour in cold water to cover grains by 1»; throw in a
generous amount
of salt (a healthy
handful should do it).
2 tablespoons
of tomato puree About 4 - 5 sundried tomatoes finely chopped A
generous handful of basil leaves roughly chopped + extra to sprinkle on top 1 tablespoon
of nutritional yeast 1 tablespoon
of olive oil for frying
Salt & pepper to taste
For pesto 1 garlic clove, peeled 1
generous handful parsley leaves 1/4 cup walnuts 1/2 ounce grated Parmesan Juice
of 1/2 lemon 1/4 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4 cup olive oil
3 poblano chiles 1 cup
of plain yogurt 2 cloves
of garlic, peeled 1
handful of herbs - cilantro, mint, basil (optional)
generous pinch
of salt, to taste
1 onion, peeled & chopped 2 cloves
of garlic, minced thumb sized ginger, chopped finely
salt & pepper 1 carrot, peeled & chopped 1 cup
of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon
of cumin & cinnamon 1/2 teaspoon
of turmeric & paprika 1 tin
of tomatoes & 1 tin
of water juice and zest
of 1/2 an Orange
generous pouring
of peas 1 tin
of chickpeas, drained small
handful of coriander, chopped
Pour a
generous amount
of salt into the water (about a
handful) and place over medium - high heat.
1/4 cup
of polenta cornmeal 1 cup
of water
generous pinch
of salt pat
of butter grated Parmesan cheese for topping (optional) 1/2 onion
handful of peas (I used frozen)
Season with
salt and ground black pepper, finish with a
generous handful of chopped fresh basil, and serve over hot pasta.