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!

Summary

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

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Instructions

1. Rinse the buckwheat and transfer to a slow cooker bowl. Add 350 ml water and salt to taste. Cook on Groats mode for 25 minutes.
2. Grate the hard cheese on a coarse grater. Set half aside.
3. Dice the onion. Rinse and chop the fresh dill. Set aside.
4. Once the buckwheat is cooked, brush a baking dish with 1 teaspoon butter. Layer half of the cooked buckwheat on the bottom.
5. Top the buckwheat with half of the grated cheese.
6. Add the onion and dill over the cheese layer. Sprinkle with salt and black pepper to taste.
7. Add the remaining buckwheat as the next layer.
8. In a bowl, vigorously stir the 2 eggs and 100 ml milk with a fork.
9. Pour the egg-milk mixture over the buckwheat. Top with the remaining grated cheese.
10. Bake in an oven preheated to 200°C (392°F) for 20–25 minutes, until the top is golden brown.
11. Remove from oven and serve hot or warm.

Enjoy your meal!