|1 large||Leek, the white and pale green parts, sliced, washed well and drained|
|1 cup||Celery, finely chopped including some of the leaves|
|1||Clove garlic, minced|
|¼ cup||Butter, (1/2 stick) unsalted|
|2 teaspoons||Hungarian paprika|
|¾ cup||Beef broth|
|¼ teaspoon||Black pepper|
|1 cup||Coarse kasha|
|2 tablespoons||Fresh parsely, minced|
|⅓ cup||Sour cream|
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.
serves 4 to 6 as an accompaniment.
Submitted By MARY RIEMERMAN On 04-24-95
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