Recipe - Kasha Paprika

1 lg Leek; white & pale green
1 cup Celery; finely chopped
1 lg Garlic clove; minced
One fourth cup Butter
2 teaspoon Paprika
1 Three fourths cup Vegetable broth
Salt and pepper
1 cup Kasha
2 tablespoon Parsley; minced
1/3 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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Date: Fri, 6 Sep 1996 20:49:36 +0300 (IDT) From: Ruth Heiges
heiges@post.tau.ac.il To: Jewish Food jewishfood@eskimo.com Subject:
REC: Mama Romano's Baked Lemon Chicken MessageID:
Pine.SGI.3.93heb2.07.960906204726.17543A100000@ccsg.tau.ac.il
ContentType: TEXT/PLAIN; charset=USASCII

This recipe from rec.food.recipes really appeals to me, so thought I'd
share.

Ruth Tel Aviv heiges@post.tau.ac.il

From: tamale@primenet.com Newsgroups: rec.food.recipes

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