Kasha Paprika Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Leek, white & pale green
1 cup: Celery, finely chopped
1 large: Garlic clove, minced
1/4 cup: Butter,
2 tsp: Paprika,
1 3/4 cup: Vegetable broth,
Salt and pepper,
1 cup: Kasha,
2 tbsp: Parsley, minced
1/3 cup: Sour cream,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetarian