Kasha Paprika
Ingredients
1 large leek -- white & pale green
1 cup celery -- finely chopped
1 large garlic clove -- minced
1/4 cup butter
2 tsp paprika
1 3/4 cup vegetable broth
1 salt and pepper
1 cup kasha
2 tbsp parsley -- minced
1/3 cup sour cream
Preparation
In a heavy saucepan cook the leek, the celery, and the
garlic in the butter with the paprika over moderate
heat, stirring, until the vegetables are softened.
Stir in the water, the broth, the salt, and the
pepper, bring the liquid to a boil, and stir in the
kasha. Cook the mixture, covered, for 12 minutes, or
until the liquid is absorbed. Remove the pan from the
heat, and stir in the parsley. Let the mixture stand,
covered, for 3 minutes and stir in the sour cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 217 0 0
Servings: 4
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