While that's cooking, bring a large pot of water with 2 tablespoons of kosher salt to
boil over high heat for your pasta.
Peel and dice the potato into 1⁄2 - inch pieces, transfer to a large sauce - pan, cover with 4 inches of cold water, and bring to a
rolling boil over high heat.
Boil over high heat for 15 — 20 minutes until tender, then drain and mash the potato with the yogurt, butter and nutmeg until smooth.
Bring to
a boil over high heat, then reduce the heat and simmer, covered, for 45 minutes.
Bring to
a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened.
Bring to
a boil over high heat.
Bring to
a boil over high heat, then reduce the heat, cover, and simmer 30 minutes, stirring occasionally.
Bring to
a boil over the high heat.
Bring to
a boil over high heat, lower the heat to a simmer, add salt and cook, partially covered, for 10 minutes.
Combine the rice, water or broth, salt, garlic, ginger, kombu and shiitake, if using, in a medium pot and bring to
a boil over a high heat.
Bring 1 cup farro and 3 cups water to
a boil over high heat.
Bring 1 cup quinoa and 1 1/4 cups water to
a boil over high heat.
Bring to
a boil over high heat, reduce heat to low and simmer until fragrant, about 6 minutes.
Add to a pot with 4 cups water and bring to
a boil over high heat.
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.
Combine 1 cup wild rice with 3 cups water and bring to
a boil over high heat.
Rolled oats: Bring 2 cups of water to
a boil over high heat.
Bring 1 cup sorghum berries and 3 cups water to
a boil over high heat.
Bring 3 cups water to
a boil over high heat.
Bring 1 cup of freekeh and 2 cups of water to
a boil over high heat.
Bring 2 cups water and 1 cup medium - grain bulgur to
a boil over high heat.
Bring 2 cups water and 1 cup buckwheat to
a boil over high heat.
Steel - cut oats: Bring 3 cups water to
a boil over high heat.
Bring 2 cups water and 1 cup brown rice to
a boil over high heat.
Bring 1 cup kamut and 2 cups water to
a boil over high heat.
Add water and bring to
a boil over high heat.
In a medium saucepan, bring 1 1/4 cups (300 grams) water and dates to
a boil over high heat.
Meanwhile, bring a small pot of water to
a boil over high heat.
Bring to
a boil over high heat, stirring often; reduce heat to low and simmer for 15 minutes.
In a medium saucepan, bring 1 cup (240 grams) water and dates to
a boil over high heat.
In a medium saucepan, combine the vinegar, brown sugar, salt, mustard seeds, black pepper, and red pepper flakes; bring to
a boil over high heat, stirring occasionally.
In a medium saucepan, combine the wild rice, water, and 1/4 teaspoon of salt and bring to
a boil over high heat.
Pour the water into a saucepan and bring it to
a boil over high heat.
Bring to
a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 10 minutes.
Bring to
a boil over high heat, then reduce the heat to medium and simmer 8 - 10 minutes, or until fork tender.
Bring small pot of water to
boil over high heat; have ready a bowl of ice water.
Heat to
boiling over high heat; reduce heat to medium and simmer 10 minutes or until thickened.