Combine couscous, 1 2/3 cups boiling water and oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed. Fluff with a fork and season to taste.Add vegetables, herbs ...
Preheat the oven to 350\u00b0F.Heat the oil and butter in a Dutch oven on high heat. Cook the veal until browned all over. Remove from the pan. Add the onions and garlic to pan; cook, stirring, unti ...
Grease an 8-inch square baking pan and line the bottom and sides with parchment paper.Bring 2 cups water and stock to a boil in a large saucepan. Gradually stir in the polenta. Reduce the heat to lo ...
Cook the rice in plenty of boiling, salted water for 10 minutes or until just tender. Mix together the sour cream, garlic, half the oregano and the milk and season with salt and pepper. Transfer to ...
Place the buckwheat in a small heatproof bowl; cover with boiling water. Cover and let stand for 30 mins. Rinse under cold water; drain.Combine 1/2 cup warm water, sugar and yeast in a small bowl. C ...
Bring 4 cups water to a boil. Slowly whisk in polenta. Add 2 tbsp olive oil. Reduce heat to low and simmer, stirring, for 10 mins, until very thick. Season. Turn out onto a clean work surface and sh ...
Mix ground chicken, breadcrumbs, fennel, olives and egg in a large bowl. Shape mixture into 20 meatballs. Place on a plate. Cover with plastic wrap; refrigerate for 15 mins.Heat 1 tbsp of the oil in ...
Lightly coat a large wok with oil. Place over medium heat, add egg and tilt to coat pan. Cook for 1 min, or until set underneath. Fold in 1/2 and cook for 2 mins. Slice and set aside.Add oil and swi ...
Heat oil in a medium saucepan on medium heat. Saute onions for 2-3 mins, until starting to brown. Add barley and cook for 2 mins, until toasted.Add stock, a ladleful at time, stirring after each add ...
Preheat oven to 425\u00b0F. Line an 8 inch square cake pan with plastic wrap. Bring 3 cups water to a boil. Add 1 tsp salt. Stir in polenta with a wooden spoon. Cook over low heat for 5 mins. Stir i ...