Let the french
toast cook for a few minutes.
Not exact matches
Add the rice and continue to
cook for another
few minutes so the grains are covered in oil and beginning to
toast.
You can
cook the grains in the oil
for a
few minutes to give it a little
toasted flavor, or you don't have to.
While quinoa is
cooking,
toast almonds either in a 400 degree oven
for a
few minutes or on stove - top.
Toast, stirring,
for a
few minutes, then add the brown sugar and cinnamon and
cook for another
minute or so, stirring, until the sugar is melted and coats the walnuts evenly.
Directions: While Emmer Farro is
cooking combine and mix ingredients
for the dressing in a large bowl /
Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover /
Cook 50 — 60
minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle
toasted or candied hazelnuts on top along with a
few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
* To
toast the walnuts, add them to a dry skillet over medium heat and
cook, stirring occasionally
for a
few minutes, or until they become fragrant (the nose knows).
Cook for a
few minutes, stirring occasionally until pine nuts start to look golden /
toasted.
Just form
cooked quinoa into patties with some key ingredients,
toast in the oven
for a
few minutes, and top with a fresh salad blend of arugula, roasted tomatoes, and Parmesan cheese.