Kasha Paprika Recipe




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Kasha Paprika Recipe


 



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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
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Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
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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