Type what you have

Ingredients

• ✓ salt
• basmati rice
• cooking oil
• potato

Instructions

1. 1 Rinse and drain rice 2 times.
2. 2 Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
3. 3 Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
4. 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

By Lady at the Stove

Ingredients

• ✓ salt
• ✓ salt
• water
• basmati rice
• olive oil
• russet potato
• cumin
• butter
• saffron
• water
• parsley

Instructions

1. 1 Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
2. 2 Heat olive oil in a pot over medium-high heat. Cover bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
3. 3 Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
4. 4 Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 ½ tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
5. 5 Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.

By John Mitzewich

Ingredients

• ✓ salt
• garlic
• black pepper
• lemon juice
• canola oil
• romaine lettuce
• cherry tomato
• red onion
• feta cheese

Instructions

1. 1 In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
2. 2 In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

By Leslie

Ingredients

• ✓ salt
• olive oil
• onion
• fava bean
• lemon
• tahini
• garlic
• pepper

Instructions

1. 1 Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
2. 2 Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

By MYSTICALRIVER

Ingredients

• ✓ salt
• ✓ salt
• water
• quinoa
• olive oil
• lemon juice
• tomato
• cucumber
• green onion
• carrot
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. 2 Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

By SYNEVA B

Ingredients

• ✓ salt
• water
• lentil
• olive oil
• green bell pepper
• onion
• tomato
• pepper

Instructions

1. 1 Bring water to a boil in a pot and stir in lentils. Reduce the heat and simmer 20 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring, until tender. Mix in tomatoes and season with salt and pepper. Stir in lentils, reduce the heat, and simmer until lentils are tender, 25 to 30 minutes.

By Mary Hansen Smith

Ingredients

• ✓ salt
• ✓ salt
• basmati rice
• lima bean
• lamb
• cinnamon
• black pepper
• butter
• onion
• dill weed
• water
• yogurt

Instructions

1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
4. 4 Season lamb with cinnamon, salt, and pepper.
5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly

Ingredients

• ✓ salt
• freekeh
• vegetable broth
• water
• olive oil
• tomato paste
• paprika
• cumin
• turmeric
• black pepper

Instructions

1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Ingredients

• ✓ salt
• bulgur
• water
• tomato
• onion
• parsley
• mint
• lemon
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place bulgur in a small mixing bowl. Add boiling water, mix, and cover with a clean towel. Let stand for 1 hour. Drain any excess water.
3. 3 Combine tomatoes, onion, parsley, mint, lemon juice, olive oil, and salt. Add bulgur; mix well and serve.

By Nadine

Ingredients

• ✓ salt
• bulgur
• tomato
• cucumber
• green onion
• garlic
• parsley
• mint
• lemon juice
• olive oil

Instructions

1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Ingredients

• ✓ salt
• bulgur
• water
• olive oil
• lemon juice
• green onion
• parsley
• mint
• tomato
• cucumber
• black pepper

Instructions

1. 1 Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. 2 Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

By jen

Ingredients

• ✓ salt
• pita
• mint
• flat-leaf parsley
• arugula
• green onion
• purslane
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• sumac
• garlic
• lemon juice
• cornstarch
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Ingredients

• ✓ salt
• butternut squash

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.
2. 2 Cut a shallow X on the bottom of each tomato. This will make peeling much easier. Place tomatoes in boiling water until the skin begins to peel back, about 30 seconds to 1 minute.
3. 3 Transfer tomatoes into the bowl of ice water; set aside for 5 minutes.
4. 4 Remove tomatoes from water; peel off the skin with your hands and slice into quarters.
5. 5 Transfer tomatoes into a large saucepan over low heat; stir in salt. Simmer, stirring occasionally to prevent burning, until slightly thickened, about 20 to 30 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ salt
• cornmeal
• baking powder

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• ✓ salt
• french fry
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place frozen French fries in a large bowl. Add olive oil and toss to coat. Season with salt and toss to coat again.
3. 3 Spread out French fries in the basket of the air fryer, making sure to not overcrowd, and cook for 10 minutes. Turn fries over using a spatula and continue cooking until desired crispness, 2 to 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ salt
• vegetable oil
• corn tortilla

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ salt
• vegetable oil
• plantain

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• ✓ salt
• waxy potato
• olive oil

Instructions

1. 1 Peel the potatoes and cut them into long, 8 mm thick French fries. (You can use a French fry cutter for this.)
2. 2 Soak the fries in water for at least 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper.
3. 3 Heat the Philips Airfryer to 320 degrees F (160 degrees C).
4. 4 Put the fries in a large bowl, drizzle with the oil and toss to coat them. Transfer them to the Philips Airfryer basket. Slide the basket into the Philips Airfryer and set the timer for 18 minutes.
5. 5 When the timer rings, slide out the basket and shake the fries. Adjust the temperature to 180C and set the timer for another 12 minutes.
6. 6 After 6 minutes, slide out the basket and shake the fries again.
7. 7 Fry until the timer rings and the fries are golden brown. Sprinkle with salt and serve on a platter.

By Philips Canada

Ingredients

• ✓ salt
• brown rice
• water
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
2. 2 Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
3. 3 Bake in center of preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork.

By MATHGOD

Ingredients

• ✓ salt
• water
• olive oil
• brown rice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
3. 3 Bake in the preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

By blueberry_chica

Ingredients

• ✓ salt
• brussels sprout
• olive oil
• black pepper

Instructions

1. 1 Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
2. 2 Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

By Ruby

Ingredients

• ✓ salt
• kohlrabi
• white sugar
• heavy cream

Instructions

1. 1 Combine kohlrabi, salt, and sugar in a pot. Set aside until kohlrabi releases liquid, about 5 minutes.
2. 2 Cover pot and bring to a boil over medium heat. Shake pot from time to time, so nothing sticks to the bottom. Cook for about 4 minutes. Stir in cream and simmer another 30 seconds without allowing cream to boil.

By Barbara Sauermann

Ingredients

• ✓ salt
• cucumber
• white sugar
• vinegar

Instructions

1. 1 Place cucumbers in a large bowl; sprinkle with salt. Cover the bowl with a tight-fitting lid or plastic wrap; refrigerate for 24 hours.
2. 2 Rinse and drain cucumbers, pressing out as much water as possible.
3. 3 Return cucumbers to the bowl; stir in sugar and vinegar until well combined. Cover the bowl with a tight-fitting lid or plastic wrap; refrigerate for 24 hours more.
4. 4 Transfer cucumbers to a freezer container and freeze.

By Amy Sue B

Ingredients

• ✓ salt
• all-purpose flour
• milk
• egg

Instructions

1. 1 Stir flour and salt together in a medium bowl. Whisk milk and egg together in a separate bowl. Add milk-egg mixture to flour and mix until it forms a dough.
2. 2 Knead on a lightly floured surface until smooth. Roll out to desired thickness for dumplings or roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
3. 3 Drop dumplings into boiling broth, and cook until tender. Timing will depend on the thickness of dumplings and how dry they are.

By BARB MAXWELL

Ingredients

• ✓ salt
• vegetable oil
• plantain
• lime

Instructions

1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Ingredients

• ✓ salt
• potato
• all-purpose flour
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
3. 3 As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
4. 4 Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
5. 5 Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
6. 6 Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
7. 7 Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
8. 8 Serve and enjoy!

By Anna

Ingredients

• ✓ salt
• egg
• all-purpose flour
• black pepper
• beef broth

Instructions

1. 1 Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2. 2 Cut noodles into long strips, 1/2-inch to 1-inch wide.
3. 3 Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.

By Colette

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• milk

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

By katiewhite506

Ingredients

• ✓ salt
• jalapeno pepper
• canola oil
• pepper

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32