Buckwheat Casserole with Vegetables
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Grains. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1 cup
- Onion - 1 head
- Carrot - 1 piece
- Eggplants - 2 pieces
- Chicken Egg - 2 pieces
- Hard Cheese - 1.8 oz
- Dill - to taste
- Parsley - to taste
- Vegetable Oil - 1 fl oz
- Butter - 2.6 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, pour in 2.5 cups of water, bring to a boil, and cook on low heat until the water is fully absorbed.
Step 2
Transfer the porridge to a clay pot, place it in a preheated oven, and cook until done.
Step 3
Peel, wash, and chop the onion.
Step 4
Peel, wash, and grate the carrot on a coarse grater.
Step 5
Wash the eggplants and cut them into small cubes.
Step 6
Mix the carrot with the onion and sauté in vegetable oil, add the eggplants, and fry while stirring until cooked.
Step 7
Combine the vegetable mixture with the porridge, season with salt and pepper, add the butter, and cook while stirring for another 2-3 minutes.
Step 8
Grate the cheese on a fine grater.
Step 9
Cool the prepared porridge, beat in the eggs, place it in a saucepan, sprinkle with grated cheese, and put it in the oven for 15-20 minutes.
Step 10
Before serving, garnish the finished dish with finely chopped parsley and dill.
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