Yield: 4 Servings
|1 large||Leek -- white & pale green|
|1 cup||Celery -- finely chopped|
|1 large||Garlic clove -- minced|
|1¾ cup||Vegetable broth|
|Salt and pepper|
|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