1.   Cooking vegetables for too long lessens their nutritional value.

2.   Another good reason to cook vegetables is to make their starch more digestible.

3.   Begin cooking fresh vegetables.

4.   Add onion mixture, including butter in which vegetables were cooked.

5.   After the vegetables are cooked, they are mixed with rice.

6.   But when a green vegetable is cooked, it loses that protective coating.

7.   Continue cooking over low heat until vegetables are cooked and flavors are melded.

8.   Cooking the vegetables separately and then warming them in the tomato keeps them tasting fresh.

9.   Cook those vegetables separately and add to the sauce or stew at the last minute to help preserve bright colors.

10.   Cook the vegetables, stirring occasionally, until they become translucent.