Bring to a boil and
reduce to a simmer until the liquid is reduced by half, about 1 minute.
Bring to a boil, then
reduce to a simmer until thickened, about 3 to 4 minutes.
Bring 3/4 up water to a boil, pour in 1/2 cup dry quinoa,
reduce to a simmer until fluffy — about 12 minutes.
Bring to a boil and
reduce to a simmer until thickened, about 1 - 2 minutes.
Add coconut milk and 2 cups of water or stock and bring to a boil, then
reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.
Bring mixture to a boil and then
reduce to a simmer until mixture has thickened to form a gravy, about 10 - 12 minutes.
Bring to a boil and then
reduce to a simmer until thickened to a syrup consistency.
Bring to a boil and
reduce to a simmer until the liquid has reduced by half and become almost syrup - like, about 8 - 10 minutes.
Bring to a boil, and then
reduce to a simmer until fork - tender, 15 to 18 minutes.
Pour over stock, bring to the boil, then
reduce to a simmer until vegetables are cooked, will only take 3 - 5 mins.
Bring to the boil and
reduce to simmer until lentils are soft (approx. 30 minutes).
Bring to a boil and then
reduce to a simmer until the red wine has reduced into a syrup - like consistency, about 3 - 4 minutes.
Bring to a boil and
reduce to a simmer until potatoes are fork - tender, about 15 - 20 minutes.
Bring to the boil, then
reduce to a simmer until just tender, about 30 minutes.
Bring to a boil on medium - high and then
reduce to a simmer until the water is absorbed, about 15 minutes.
Bring to the boil, then
reduce to a simmer until all the berries have popped and the sauce has naturally thickened.
Not exact matches
Add the remaining ingredients, bring
to a boil,
reduce the heat and
simmer until the sauce has thickened, about 15 minutes.
Add the remaining ingredients
to the stockpot, bring
to just below boiling,
reduce the heat, and
simmer for 45 minutes, or
until the posole is tender and the meat is starting
to fall apart.
Then
simmer for another 10 minutes and allow the liquid
to reduce,
until it reaches your desired thickness.
Reduce the heat, return the chicken pieces
to the pan, and
simmer, uncovered, stirring occasionally, for 30
to 40 minutes or
until the chicken is just done.
Reduce the heat
to medium - low and
simmer, uncovered, skimming away any foam that rises
to the top, for about 3 hours or
until the meat is tender.
Add the reserved beef stock and the potatoes and bring the mixture
to a boil;
reduce the heat and
simmer for 30 minutes, or
until the potatoes are tender.
Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring
to the boil before
reducing heat
to simmer for about 10 - 15 minutes,
until the apple pieces are really soft.
Bring
to a boil,
reduce the heat and
simmer, uncovered for 2
to 3 hours or
until the beans are tender and are easily pierced with a fork.
Reduce heat
to a strong
simmer and cook vegetables for 10 - 15 minutes,
until soft throughout, adding salt towards the end.
If the sauce is too thin, place it back on the stove and
simmer until it's
reduced to the desired consistency, if too thick, add additional broth or water.
Bring
to a boil,
reduce the heat and
simmer until the tortillas are soft.
Reduce heat
to medium - low, cover and let
simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
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.
If the sauce is too thin, place it back on the stove and
simmer until it is
reduced to the desired consistency, or if too thick, add more water or broth.
Add the coconut milk,
reduce the heat, and
simmer, uncovered, for about 2 hours, or
until the beef starts
to fall apart and the gravy thickens.
Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring
to the boil before
reducing heat
to simmer for about 10 - 15 minutes,
until the apple pieces are
Reduce heat
to very low and
simmer, uncovered, for 20 minutes or
until quinoa is cooked and liquid well
reduced, stirring occasionally.
Cover, bring
to a boil, then
reduce heat and
simmer for 10 minutes
until all of the liquid has been absorbed.
Reduce heat
to medium - low, cover, and
simmer until the berries are tender, 50
to 60 minutes.
Reduce heat
to medium - low, cover, and
simmer 45
to 55 minutes,
until water is absorbed and rice is tender.
Reduce to a
simmer and cook for 5 minutes or
until the mixture begins
to thicken.
Let the mixture
simmer for 40
to 50 minutes or
until the sauce has
reduced by about 1/2 and is thick and syrupy.
Then
reduce heat
to low and
simmer, covered,
until tender (for about 40 - 50 minutes).
Bring
to a boil,
reduce heat
to medium low and then let
simmer, covered, for 20 minutes or
until noodles are soft.
Reduce heat
to medium - low, cover, and
simmer until the water is absorbed, 40
to 45 minutes.
Add 1 cup amaranth,
reduce heat
to medium - low, cover, and
simmer 20 minutes,
until the liquid is absorbed.
Reduce heat
to low and
simmer until beef is tender about 1 1/4 hours.
Bring
to a boil over high heat,
reduce heat
to low and
simmer until fragrant, about 6 minutes.
Cover,
reduce heat
to medium - low, and
simmer 20 minutes, or
until vegetables and quinoa are tender.
Bring vinegar
to a boil in a very small saucepan and
simmer until syrupy and
reduced to about 2 teaspoons, 3
to 3 1/2 minutes.
Reduce to a
simmer and let
simmer for about 10 minutes, stirring occasionally
until mixture begins
to thicken..
Uncover pot and continue
to simmer until chicken is very tender and liquid is
reduced to thin sauce consistency, about 30 minutes, stirring occasionally.
When you're ready
to cook, bring
to a boil over high heat, then
reduce heat
to medium - low, cover, and
simmer until the liquid is absorbed, about 1 hour.
Bring
to a boil, then
reduce heat and
simmer for about 20 minutes or
until the mixture has thickened.