Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Leek, the white and pale 2 ts Hungarian paprika
-green parts, sliced, washed 1 c Water
-well and drained 3/4 c Beef broth
1 c Celery, finely chopped 1/2 ts Salt
-including some of the 1/4 ts Black pepper
-leaves 1 c Coarse kasha
1 Clove garlic, minced 2 tb Fresh parsely, minced
1/4 c Butter, (1/2 stick) unsalted 1/3 c 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.

Mary Riemerman
Submitted By MARY RIEMERMAN On 04-24-95

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