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

  1. Prepare the ingredients for your buckwheat casserole.
  2. 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.
  3. When the buckwheat is ready, remove the pan from the stove or unplug the multicooker from the mains.
  4. Put half of the buckwheat porridge into a baking dish, brush the bottom of which with a little butter.
  5. Grate hard cheese on a coarse grater. Place half of the grated cheese on the buckwheat.
  6. Cut the onions into cubes. Rinse and chop the dill. Put onion, dill on a layer of cheese, sprinkle with salt and black pepper.
  7. Next, layout the remaining buckwheat.
  8. Pour the eggs into the milk and stir vigorously with a fork.
  9. Pour the buckwheat with the egg-milk mixture, top with the remaining grated cheese.
  10. Cook the buckwheat casserole in an oven preheated to 200 degrees for about 20-25 minutes, until golden brown.
  11. The buckwheat casserole is ready. Serve hot or warm.

Enjoy your meal!

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