Title: Kasha paprika
 Categories: Vegetarian
      Yield: 4 Servings
 
      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
 
  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