Buckwheat Casserole with Vegetables
Main Dishes • Russian
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 0 oz
- Dill to taste
- Parsley to taste
- Vegetable Oil 0 fl oz
- Butter 5 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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