• 1/4 cup unsalted butter
• 1 leek, white and pale green parts only, finely chopped
• 1 cup celery, finely chopped
• 1 large clove garlic
• 2 tsp. paprika
• 2 cups vegetable or chicken stock
• 1 cup buckwheat groats
• 2 Tbs. fresh parsley, minced
• 1/3 cup sour cream

Melt butter in a heavy saucepan over medium heat. Sauté next 4 ingredients 4-5 minutes, stirring frequently until softened. Stir in stock and salt and pepper to taste. Increase heat to high and bring to a boil. Stir in buckwheat. Reduce heat to low, cover and simmer about 15 minutes until liquid is absorbed. Remove from heat and let stand 3 minutes before stirring in parsley and sour cream.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 311, fat 17.2g, 47% calories from fat, cholesterol 40mg, protein 6.5g, carbohydrates 37.0g, fiber 5.4g, sugar 3.2g, sodium 185mg, diet points 7.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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