Buckwheat Casserole with Chicken
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Grains. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Chicken Broth - 2½ cups
- Poultry - 10.6 oz
- Onion - 1 head
- Farm fresh eggs - 2 pieces
- Vegetable Oil - 1 fl oz
- Hard Cheese - 1.8 oz
- Scallions - 1 bunch
- Butter - 0.9 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, and toast it in a dry skillet.
Step 10
Before serving, sprinkle with chopped green onion.
Step 2
Transfer the buckwheat to a pot, pour in hot broth, bring to a boil, reduce heat, and cook for 5–7 minutes. Transfer the porridge to a clay pot and finish cooking in a preheated oven.
Step 3
Rinse the chicken meat and cut it into thin strips.
Step 4
Peel the onion, wash it, slice it into thin half-rings, and sauté it in heated vegetable oil.
Step 5
Add the chicken to the skillet with the onion and cook over medium heat, stirring, for 20 minutes.
Step 6
Wash and finely chop the green onion.
Step 7
Grate the cheese on a coarse grater.
Step 8
Mix the cooked porridge with the sautéed chicken, season with salt and pepper, and add butter.
Step 9
Beat the eggs into the cooled porridge, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
