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Kasha paprika

Yield: 4 Servings

Ingredients:

• 1 lg Leek -- white & pale green
• 1 c Celery -- finely chopped
• 1 lg Garlic clove -- minced
• 1/4 c Butter
• 2 ts Paprika
• 1 3/4 c Vegetable broth Salt and pepper
• 1 c Kasha
• 2 tb Parsley -- minced
• 1/3 c Sour cream

Instructions:

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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