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Ingredients
- 1 lrg Leek, white & pale green
- 1 c. Celery, finely minced
- 1 lrg Garlic clove, chopped
- 1/4 c. Butter
- 2 tsp Paprika
- 1 3/4 c. Vegetable broth Salt and pepper
- 1 c. Kasha
- 2 Tbsp. Parsley, chopped
- 1/3 c. Lowfat 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, till 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 mix, covered, for 12 min, or possibly till the liquid is absorbed. Remove the pan from the heat, and stir in the parsley. Let the mix stand, covered, for 3 min and stir in the lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 151 | 50% |
| Total Fat 17.22g | 22% |
| Saturated Fat 9.96g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 153mg | 6% |
| Potassium 346mg | 10% |
| Total Carbs 34.01g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 1.38g | 1% |
| Protein 7.8g | 12% |
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