Add the rice, cover and cook for 10 minutes, until almost tender.

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Water-packed turnips cook in a butter emulsion until fork-tender and glossy.

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Cook for about a minute, or until the noodles are tender.

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Then let it cook from three to six hours until the meat is so tender it falls off the bone and the sauce turns a deep, rich red.

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When braising, cook the pumpkin or squash in just enough water and simmer until tender.

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