Casserole from a buckwheat: from a basic hearty dish to a dessert version

Baked buckwheat is an excellent opportunity to nourish and tasty feed the whole family. After all, you will agree, it often happens when a simple porridge is not desirable, so she is standing in the refrigerator for several days. But if you add a few additional ingredients to it, you will get an incredibly appetizing dish, which will be fun to be eaten by both adults and children.

How to make a variety in the diet

So, buckwheat casserole. There are a lot of recipes for its preparation: with vegetables and mushrooms, poultry and minced meat, with cottage cheese and sour cream, with fruits, berries, dried fruits, etc. In short, everyone will be able to choose a dish to their taste from this variety, even the most sophisticated gourmets.

Note! By the way, the use of dishes from buckwheat groats positively influences hemopoiesis, as well as it is useful in diseases of the heart, liver, blood vessels and a number of other diseases. Croup is full of vitamins, microelements and other biologically active substances, which are necessary for the normal work of the whole organism!

Baked buckwheat casserole is an excellent opportunity to benefit from taste. As a garnish, buckwheat is usually obtained dry, but the casserole, on the contrary, is always very juicy, fragrant, and the appetizing crust, which forms on its surface during cooking, will not leave anyone indifferent. And while this dish is a rather unexpected way to make your menu more diverse, because we are more accustomed to pasta from casseroles, potatoes and cottage cheese, and buckwheat in this role seems to many inappropriate. And today we will destroy this stereotype. Let's get started!

Casserole simple

This is the simplest version of cooking buckwheat casserole, which does not require you to either special efforts or the time to prepare additional ingredients.

We will need:

• a glass of boiled cereals;
• raw egg;
• is a small bulb;
• 50 grams of hard cheese.

The bulb is peeled and shredded. Passer on vegetable oil until golden brown. Stir with boiled buckwheat.

Cheese grate on a fine grater. In a separate bowl, beat the egg, slightly salted. Prepared ingredients are also combined with porridge. All mixed.

The oven is heated up to 180 ° C.We refract the refractory form with butter and put buckwheat into it. We cover with foil or lid and send it to bake. After a quarter of an hour we take out the finished dish, let it cool down a bit and cut into portions.

Meat casseroles

Baked buckwheat porridge with meat or minced meat is already a complete main dish that does not require any additives. You can take it with you to work or prepare for Sunday lunch, when the whole family gathers at the table.

With forcemeat

Prepare the ingredients:

• 300 g cereals;
• 350 g minced meat;
• 100 g of cheese;
• 1 onion head;
• 50-60 ml of sour cream;
• butter;
• salt;
• spices.

Groats, we sort and boil, after adding a little salt to the water.

Onions are freed from the husks, finely chopped and passaged in a small amount of butter. When it forms a ruddy crust, add minced meat to the pan.

Tip! You can use absolutely any stuffing - pork, beef or chicken, it does not matter!

We mix everything thoroughly and cook under the lid for about ten minutes. We bring the mass to taste with the help of salt, sprinkle with your favorite spices, pepper, mix again and remove from the plate.

We rub the hard cheese on a small grater and combine it with sour cream.

Apply a thin layer of butter on the walls of the refractory mold, spread out half of the cereal, then mixed with onion roasted mince, half a serving of sour cream and cheese. Repeat all the layers, covering them with the remaining sour cream.

We send the form to a preheated oven to 200 ° C and cook the casserole for half an hour.

With chicken

To prepare this dish, you need to prepare such products:

• glass of cereals;
• 2 chicken fillet;
• 150 g of cheese;
• 190 ml of sour cream;
• medium bulb;
• 3 cloves of garlic;
• a teaspoon of hops-suneli spices;
• salt;
• oil.

Thoroughly wash buckwheat and boil it in salted water until half cooked. We put the rump in a heat-resistant mold.

Chicken washed, cut the fat and put it in a saucepan, add salt, cook until ready. We take the meat and cut it into a small cube. Spread on buckwheat porridge and sprinkled with spices. We pour a little less than a glass of hot water.

Sour cream is mixed with grated cheese and grease on top of chicken fillet. We send the dish to a preheated oven and bake at 180 ° C for an hour.

Buckwheat casserole with mushrooms

Baked buckwheat with mushrooms, cooked in the oven, is a delicious lean dish that will please you with its unusual aroma. For its preparation, the following products are needed:

• one and a half cups of cereals;
• 280 g of champignons;
• 2 eggs;
• a quarter of a pack of butter;
• large onion head;
• half a cup of sour cream;
• a couple tablespoons of flour;
• dill;
• bread crumbs;
• vegetable oil;
• dried herbs;
• salt.

In the stewpan pour the water( 1L) and let it boil. With the appearance of the first bubbles, pour rinsed croup, add half a teaspoon of salt and cook on high heat for about 5-7 minutes. When the water becomes slightly less and its level reaches the level of buckwheat, put butter, reduce the gas supply to the minimum mark, cover it with a lid and cook the porridge for about a quarter of an hour. After the buckwheat is completely ready, remove the stewpan from the stove and let it cool.

We break eggs into a deep bowl and whisk them with whisk. Add the egg mass to the cooled croup and mix.

We are preparing the filling for our casserole: we remove the bulb from the husks, shred as little as possible and pass in vegetable oil until golden. Mushrooms thoroughly washed, cut a thin layer of the tip of the legs and remove the hams from the skin. Slice and slice into a pan to fried onions. Solim, if you want, add a pinch of ground pepper. With constant stirring, cook mushrooms until they become rosy.

We take another frying pan, heat it on fire and pass the flour. Do not forget to stop it from burning. When the flour becomes a cream shade, pour a thin stream of water to it and mix it thoroughly so that no lumps form. We pour in sour cream, add a pinch of salt and aromatic herbs.

Recommendation! If the sauce is too thick, dilute it with water. As a result, the mass should get the consistency of liquid sour cream!

Pour the sour cream sauce into the frying pan with the fried mushrooms. We chop dill and also spread to the received filling. All mixed, if necessary add a little salt.

Refractory form with grease and sprinkled with breadcrumbs - the layer should be thin. Spread the porridge and use a spatula to spread it. Pour the top on the mushroom filling. We send the dish to a preheated to 190 ° C oven and bake for twenty minutes. Ready casserole we decorate the remaining greens and serve.

Buckwheat casserole with vegetables

In such a casserole you can add any vegetables that are currently in your refrigerator. It is desirable, of course, that they were seasonal - then the dish will turn out not only very tasty, but also will have a huge benefit. Ingredients will need these:

• 200 g cereals;
• medium zucchini;
• medium eggplant;
• a pair of tomatoes;
• a couple tablespoons of tomato paste;
• a pair of garlic cloves;
• dried herbs - basil, thyme;
• fresh herbs - parsley, dill;
• a couple tablespoons of balsamic vinegar;
• 180 g of cheese;
• grease for frying;
• salt.

We boil the croup in salted water: one part of the buckwheat contains two parts of water. You can not boil, and pour it with steep boiling water and let it brew for an hour. But this method is only suitable if you have time. So, buckwheat porridge is ready.

Turn on the oven and reheat it to 170 ° C.

We are engaged in vegetables. We carefully wash the zucchini and cut it into small cubes. Eggplant is also mine, cut into slices, put into a deep bowl, add a pinch of salt, pour water and leave for ten minutes. Tomatoes are blanched in boiling water for 30 seconds, after which we remove the peel and cut it arbitrarily. We clean garlic and finely cut with a knife.

Throw eggplants in a colander, wait a couple of minutes to leave the excess liquid, and put them together with zucchini on the heated pan. Fry until golden brown, add tomatoes, pasta and garlic. With a small supply of gas, we continue to prepare vegetables. We infuse balsamic vinegar, we savor with aromatic herbs, salt and pepper. Stew the filling for a quarter of an hour.

Tip! It is desirable to cover the frying pan with a lid so that the vegetables give more juice. If they start to burn, then you can add a quarter of a glass of water!

To the ready vegetables we add chopped greens, we mix.

Take the dishes in which the casserole will be prepared and grease it with any fat. Spread the porridge, then vegetables, if desired, mix and pour over the top with grated cheese. We send everything to the oven and cook for about 20 minutes.

Buckwheat casseroles with curd

These casseroles will be an excellent breakfast for absolutely everyone. Choose your favorite recipe and get ready for cooking!

With banana and cottage cheese

Ingredients that will be needed for buckwheat casserole with cottage cheese and banana:

• 200 g ready-made cereal;
• 200 g of cottage cheese;
• raw egg( protein);
• banana;
• 15-20 g of honey;
• pinch of cinnamon.

Note! To prepare this dish, it is better to use a slightly overripe banana, which will be softer and will give more flavor!

We knead the banana into the gruel with a fork, pour in honey, mix it. Separately whisk the protein and also add it to the banana mass. We spread the curd, cinnamon and porridge passed through a fine sieve. All carefully mix.

We pour the mass into a large mold( if desired, it can be expanded into cupcake molds) and sent to a preheated oven to 180 ° C.Bake for 20-25 minutes.

With dried apricots and nuts

Cottage cheese casserole with buckwheat and dried apricot is prepared from such products:

• 100 g cereals;
• 200 g of cottage cheese;
• 150 g of dried apricots;
• half a cup of any crushed nuts;
• 140 ml of sour cream;
• 2 eggs;
• a couple tablespoons of sugar;
• cinnamon;
• vegetable oil;
• a pinch of salt.

Preheat the oven to 180 ° C.

Buckwheat boiled in salted water until cooked. Eggs are combined with sugar and whisked to a creamy consistency. Add to them cinnamon, chopped nuts and mix everything.

Ready to cool the porridge mixed with cottage cheese, sour cream and egg mass. We mix everything thoroughly. Dried apricots for a quarter of an hour in boiling water, after which they are washed and cut into small strips. Add it to the buckwheat and mix it.

The form is lubricated with a small piece of butter, we spread the dough and send it to the oven for twenty minutes.

As you can see, buckwheat casserole can be completely different. Add to it your favorite fillings and treat your friends and relatives. Bon Appetit!