Kasha Paprika

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 *** Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for submission to appear. The Posting Guidelines are now available on line: http://www.duke.edu/~tdpress/rfrpost.html Date: Fri, 6 Sep 1996 20:49:36 +0300 (IDT) From: Ruth Heiges <heiges@post.tau.ac.il> To: Jewish Food <jewish-food@eskimo.com> Subject: REC: Mama Romanos Baked Lemon Chicken Message-ID: <Pine.SGI.3.93-heb-2.07.960906204726.17543A-100000@ccsg.tau.ac.il> Content-Type: TEXT/PLAIN; charset=US-ASCII This recipe from rec.food.recipes really appeals to me, so thought Id share. Ruth - Tel Aviv heiges@post.tau.ac.il From: tamale@primenet.com Newsgroups: rec.food.recipes {