Kasha paprika

Yield: 4 Servings

Measure Ingredient
1 large Leek -- white & pale green
1 cup Celery -- finely chopped
1 large Garlic clove -- minced
¼ cup Butter
2 teaspoons Paprika
1¾ cup Vegetable broth
\N \N Salt and pepper
1 cup Kasha
2 tablespoons Parsley -- 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 217 0 0

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