Buckwheat Casserole
by Editorial Staff
Buckwheat casserole is a great option to diversify your everyday menu. Buckwheat is a healthy cereal, but few people want to eat it every day. In a casserole format, buckwheat porridge will go with a bang!
Cook: 15 minutes
Servings: 4
Ingredients
- Buckwheat – 150 g
- Hard cheese – 160 g
- Butter – 1 teaspoon
- Bulb onions – 1 pc.
- Fresh dill – 0.3 bunch
- Chicken eggs – 2 pcs.
- Milk – 100 ml
- Salt to taste
- Ground black pepper – to taste
- Water – 350 ml
Directions
- Prepare the ingredients for your buckwheat casserole.
- Rinse buckwheat, transfer to a saucepan or multicooker bowl, add salt, fill with water, and set to cook. I will cook buckwheat in a slow cooker in the “Groats” mode for 25 minutes.
- When the buckwheat is ready, remove the pan from the stove or unplug the multicooker from the mains.
- Put half of the buckwheat porridge into a baking dish, brush the bottom of which with a little butter.
- Grate hard cheese on a coarse grater. Place half of the grated cheese on the buckwheat.
- Cut the onions into cubes. Rinse and chop the dill. Put onion, dill on a layer of cheese, sprinkle with salt and black pepper.
- Next, layout the remaining buckwheat.
- Pour the eggs into the milk and stir vigorously with a fork.
- Pour the buckwheat with the egg-milk mixture, top with the remaining grated cheese.
- Cook the buckwheat casserole in an oven preheated to 200 degrees for about 20-25 minutes, until golden brown.
- The buckwheat casserole is ready. Serve hot or warm.
Enjoy your meal!
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