Buckwheat casserole recipe. Buckwheat casserole: from the main hearty dish to the dessert option

You won’t surprise anyone with buckwheat porridge, and few people want to eat it the next day. In this case, there is a great way out - to cook a casserole. When combined with other ingredients, the usual cereal acquires a new taste. There are several different recipes that we'll talk about.

Recipe for buckwheat porridge casserole with minced meat

For this dish, you can use completely different versions of minced meat, and even a combination, for example, of pork and beef. Consider the most dietary and cheapest option with chicken. Casserole is a great dish on its own that does not require any addition.

For cooking, you need to take such products: 700 g minced meat, 2 onions, carrots and apples, 245 g buckwheat, 2 tbsp. tablespoons of oil and salt.

Cooking steps:

1. Finely chop the peeled onion, and chop the carrots on a grater. Saute vegetables in oil until golden brown. Then, mix the roast with minced meat and do not forget to put salt;
2. Take a suitable form and lay out the minced meat in an even layer;
3. Boil the grits, cool, and then combine with a pre-peeled and grated apple. Also chop the cheese, put it in the next layer, pressing a little;
4. Cook in the oven, which needs to be heated to 200 degrees, for 25 minutes. After the time has elapsed, sprinkle some more cheese on top and cook for another 5 minutes.

Recipe for cottage cheese casserole with buckwheat porridge

This dish is incredibly tasty, extremely light and satisfying at the same time. If desired, you can supplement the composition of the ingredients with dried fruits, nuts, as well as berries and some fruits. Salty options can also be prepared according to this recipe.

Curd casserole is prepared using such products: 1.5 st. boiled porridge, 225 g of cottage cheese, 2 eggs, 2.5 tbsp. spoons of thick sour cream, 3 tbsp. spoons of sugar, 0.5 tbsp. raisins and a pinch of salt.

Cooking steps:

1. Pour buckwheat into a wide container, for ease of mixing with other ingredients;
2. Rub the cottage cheese through a sieve to break up the lumps, or at least knead it well with a fork;
3. Separately, beat the eggs until foamy and add sour cream to them. Mix everything well and add sugar. Continue whisking until smooth. Pour off 1/3 of the total amount and leave;
4. Mix buckwheat with cottage cheese and rub the mass well so that you end up with a uniform consistency;
5. Rinse the raisins well, and then, pour boiling water over it for a while. When it becomes soft, put it in the prepared mass. Send the egg mixture there. The resulting mass must be thoroughly kneaded by hand. The consistency should be viscous, but not liquid, and not too thick;
6. Put the mass in the form and pour the part of the egg mixture set aside earlier on top. Put in a preheated oven to 200 degrees, and bake for half an hour.

Recipe for casseroles from ready-made buckwheat porridge with mushrooms

If there is a lot of cooked porridge left and no one wants to eat it, then use it to make casseroles. This dish is sure to surprise and delight loved ones. It can be served with any meal.

For cooking, prepare the following ingredients: porridge cooked from 1.5 tbsp. cereals, 55 g butter, salt, pepper, onion, 6 mushrooms, 2 breasts, 200 ml sour cream, vegetable oil, 2 eggs and cheese.

Cooking steps:

1. Boil the chicken in salted water until tender. Cut the peeled onion into small cubes, and slice the mushrooms. Rub the cheese through a fine grater;
2. In hot oil, fry the onion with mushrooms until half cooked, and then add the diced fillet there. Be sure to add salt and pepper. Pour half of the prepared sour cream into the pan;
3. Put half of the finished porridge in a mold, and sprinkle it with cheese chopped on a coarse grater. Then comes a layer of mushrooms with chicken and again cheese. Put the remaining porridge on top;
4. Separately, beat the eggs with the rest of the sour cream and pour the mixture into the casserole. Sprinkle shredded cheese on top. Cook in oven until cheese is browned.

How is a sweet buckwheat porridge casserole prepared?

The dish prepared according to this recipe is ideal for breakfast, and it can also be served at any meal as a dessert. If desired, the composition of the ingredients can be changed, supplementing it with your favorite fruits, berries, etc.

For this recipe, you should prepare such products: 75 g of buckwheat, 85 g of kefir, 85 g of carrots, 55 g of prunes and apples, 2 tbsp. spoons of honey, a pinch of cinnamon, and also butter, sour cream and berries.

Cooking steps:

1. First you need to boil the cereal in 150 ml of water. Then, cool the porridge. Boil carrots for
   softness, and then grind it with a blender until a puree is formed;
2. Cut prunes and apple into small cubes. Beat eggs with kefir, and add honey and cork. Combine all ingredients and mix well;
3. Put the mass into the form and cook for half an hour in the oven, heated to 180 degrees. Cool and leave overnight in the refrigerator. Serve with sour cream and berries.

Buckwheat casserole with liver

A delicious dish that will not only decorate a family dinner, but will also find its place on the festive table. The cooking process is simple and anyone can handle it.

For this recipe, prepare the following ingredients: 1 tbsp. porridge, 0.5 kg of chicken liver, 2 onions, 4 eggs, 225 g of sour cream, 2 tbsp. spoons of oil and spices.

Cooking steps:

1. First, peel the onion and cut it into small cubes. Put it in hot oil and fry together with the liver;
2. Beat eggs and mix them with sour cream. Then add onion with liver, buckwheat and your favorite spices;
3. Take the form, lay out the prepared mass and send it to the oven for 15 minutes. After the time has elapsed, take it out and sprinkle with chopped cheese, and then put it again for 10 minutes. into the oven.

Recipe for casserole with buckwheat and vegetables

Another option for a delicious dish, which, thanks to vegetables, becomes healthy and satisfying. Prepare it for your children and serve it to guests.

To prepare a hearty meal, you need to take the following ingredients: 200 g cereals, onion, carrot, 2 eggplants, 2 eggs, 50 g hard cheese, 50 ml vegetable oil, 75 g butter, salt and pepper.

Cooking steps:

1. Buckwheat should be clean, for which it should be washed several times in water. Then fill it with 2.5 tbsp. water and bring to a boil. Cook over low heat until tender;
2. Cut the peeled onion into cubes, and grate the carrots. Cut eggplant into small cubes;
3. Fry the onions and carrots in hot oil, and then add the eggplants to them and fry until tender, stirring constantly;
4. Add vegetables to the porridge, and also put salt, pepper and butter. Cook for 3 more minutes;
5. Put the egg mixture to the chilled porridge and put it in a mold. Sprinkle with grated cheese. Cook in the oven for 20 minutes. at 150 degrees.

Buckwheat casserole in a slow cooker

Krupenik cooked in a slow cooker tastes no different from dishes from the oven. The miracle of technology helps to facilitate the cooking process.

To date, there are a huge number of all kinds of recipes for every taste. But not everyone knows that many delicious dishes can be prepared from ordinary buckwheat. Buckwheat cutlets, buckwheat casserole, buckwheat with stew, buckwheat pilaf and this is not a complete list. Let's try cooking...

Buckwheat cutlets: how to cook?

Not many people know that you can cook buckwheat cutlets in combination with minced meat, potatoes, mushrooms and other products. But today I would like to tell you a recipe on how to cook exactly buckwheat cutlets (Grechaniki). They are so delicious that you can not immediately understand that they are made from buckwheat.

Cooking buckwheat cutlets is good during fasting or. Having prepared such cutlets, you will get a delicious, full-fledged, light dinner. To prepare buckwheat cutlets you will need:

• 0.5 cups of buckwheat;
• 1 glass of water;
• 3 cups flour;
• 1 onion;
• 1 egg;
• Vegetable oil;
• Salt pepper.

We start cooking cutlets with buckwheat. To begin with, you need to prepare it: sort it out, rinse it thoroughly, fill it with water, salt and cook until the water has completely evaporated.

Ready buckwheat, if desired, can be chopped in a blender. Peel the onion, chop (you can use half rings), fry in a hot frying pan with vegetable oil, then add it to the buckwheat porridge.

Add pepper and flour to hot buckwheat porridge with onions. Mix everything well and let it cool down a bit (10 minutes).

After this time, add the egg and mix again. Now let's start forming cutlets.

Formed cutlets can be rolled in breadcrumbs and fried in vegetable oil on both sides.

For buckwheat cutlets, you can make gravy from onions, tomatoes, and carrots. After the buckwheat cutlets are well fried, they can be further stewed with this sauce and served with mashed potatoes.

You can also add minced meat to cutlets, it turns out delicious with mixed (beef and pork). If you want buckwheat cutlets without animal food, you can cook them with mushrooms.

Gecko goes well with all products, especially meat, mushrooms, liver, as well as fish. Although there is no recipe for buckwheat cutlets with fish as such, you can experiment a little.

Buckwheat casserole: cooking recipes

Buckwheat is a very popular and useful product. That is why more and more delicious dishes are prepared from it. Buckwheat casserole is one such dish that can be made with buckwheat. A casserole can be with a very different set of ingredients - sweet with nuts and honey, mushrooms, chicken, liver, vegetables, and so on.

We bring to your attention a recipe for buckwheat casserole with mushrooms and chicken and a dessert sweet casserole with honey and banana. These two recipes conquer with their simplicity and sophistication at the same time.

To cook hot buckwheat casserole with mushrooms and chicken you will need:

• 1.5 cups of buckwheat;
• 2 glasses of water;
• 1 onion;
• 100-150 grams of mushrooms (can be champignons or porcini);
• 200 grams of chicken fillet;
• 2 cups sour cream;
• 2 eggs;
• 200 grams of cheese;
• Butter;
• Salt.

Buckwheat needs to be cleaned of debris and dust, for this we sort it out and rinse it with water. Pure buckwheat needs to be calcined a little in a dry frying pan.

Bring the water to a boil, salt and add buckwheat, add butter and cook until the water evaporates.

Wash the meat, peel the onion and mushrooms, chop everything. Fry the meat, onion, and mushrooms in a pan. Add sour cream (1 cup), pepper, salt. Simmer everything together for a few more minutes.

Put half of the buckwheat in a baking dish and sprinkle it with half of the grated cheese. The next layer lay out the mushrooms stewed in sour cream with chicken and onions. Then sprinkle with cheese again and lay out the rest of the buckwheat.

Beat a little sour cream with an egg and pour buckwheat on top. Sprinkle with the remaining cheese and place in the oven. Cook for 15-20 minutes, until golden brown at 180 degrees.

That's all, a delicious casserole with chicken and mushrooms is ready, you can serve it to the table and eat it.

We offer another option for cooking buckwheat casserole with mushrooms. Let's watch the video.

The following recipe will appeal to all children, and adults too - buckwheat dessert casserole with honey and bananas. For its preparation you will need:

• 200 grams of boiled buckwheat;
• 1 egg white;
• 1 banana;
• 1 tablespoon of honey;
• A little cinnamon.

Banana needs to be mashed, add protein, honey and buckwheat. Mix everything well, add a pinch of cinnamon, mix thoroughly again.

Pour the mixture into large cupcake tins. Place the cupcakes in a preheated oven at 180 degrees for 20 minutes.

Such buckwheat casserole can be served both cold and hot along with sour cream or liquid yogurt.

How to cook buckwheat with stew: a simple and economical recipe

Preparing a delicious dish for lunch in a short time is very simple if you have buckwheat and stew. Next, you will learn how to cook buckwheat with stew. This dish can be prepared with both pork and beef.

Buckwheat porridge with stew is a hearty and very tasty meal. In addition, it is a fairly light food that is well absorbed by the body. Such a dish can be prepared for lunch, you can cook on a hike and treat friends. It always turns out so tasty that in any situation everyone will be satisfied.

The taste of buckwheat porridge, of course, will depend on the choice of stew. With pork stew, porridge turns out to be more fatty and crumbly, and with beef - softer, more tender and less greasy.

You can also take chicken stew, a more dietary cooking option, but in this combination the porridge turns out to be slightly dry.

To prepare buckwheat porridge with stew, you will need the following ingredients:

• 400 grams of buckwheat;
• 1 jar of stew (0.5 liters);
• 1 liter of water;
• Salt.

We carefully sort out buckwheat, get rid of garbage and unpeeled nucleoli. Then thoroughly rinse the cereal several times with water.

Pour water into a saucepan, put on fire. When the water boils, salt and add buckwheat. Stir the buckwheat from time to time.

Grind the stew (cut the meat into pieces or just knead it with a fork), add it to the buckwheat porridge for 10 minutes before it is ready. Mix everything well and cook until fully cooked under the lid.

After the porridge is completely ready, turn off the heat and leave the buckwheat porridge under the lid for another 10-15 minutes, you can additionally wrap the pan with a towel.

You can serve to the table by decorating buckwheat porridge with stewed greens.

Buckwheat pilaf: how to cook it?

The belief that pilaf can only be cooked with rice is erroneous. An excellent "pilaf" is also obtained from buckwheat. Pilaf is prepared from buckwheat according to the same principle as from rice, but it turns out no less tasty. So let's try to cook...

To cook buckwheat pilaf you will need:

• Pork on the ribs or 2 chicken legs;
• 500 grams of buckwheat;
• 2 carrots;
• 2 onions;
• 1 tomato;
• Vegetable oil;
• Salt, spices to taste.

First we prepare buckwheat: we sort it out and wash it with water. Pour vegetable oil into a cauldron and fry the meat there.

We clean the onions and carrots, cut the onions into half rings, and rub the carrots on a coarse grater. We send carrots and onions to a cauldron. Fry until the onion is transparent.

We also rub the tomato on a grater and add the cauldron to the contents (you can finely chop). Reduce the heat to low and cook for a few more minutes.

Salt and add spices, the same as in ordinary pilaf (from rice). Pour the fried products with boiling water (2 liters) and boil for 10-15 minutes.

For an unusually appetizing smell, various spices can be added to pilaf: pepper (red and black), cumin, saffron, barberry, bay leaf, and the like.

We fall asleep buckwheat, mix everything well, cover with a lid and cook for 20 minutes. After the pilaf is cooked, let it brew for another 15 minutes wrapped.

Pilaf is ready to serve.

Experienced chefs advise cooking pilaf with fat to make it crumbly. Therefore, it tastes better with pork ribs.

By properly preparing buckwheat pilaf, you will get a very tasty dish, which is also prepared for a very short time - only 1 hour.

Cook with pleasure and enjoy delicious food! Bon appetit!

Buckwheat is the product that is always in the kitchen of the hostess. In addition, this product is very useful. But many are bored with ordinary buckwheat porridge, they want some kind of variety. How can you cook simple, but at the same time delicious casseroles using buckwheat?

Recipe for buckwheat casserole with minced meat and cheese

It can be served in addition to any dish, but it can also become the basis of a fairly hearty dinner.

For the dish you will need:

• 2 cups of buckwheat (you can take half-eaten ready-made porridge);
• 300 g minced pork;
• carrot;
• 2 eggs;
• a glass of milk;
• a little bit of cheese;
• 1 st. l. vegetable oil;
• a pinch of your favorite spices

This recipe is very easy to make:

1. It is necessary to boil the buckwheat until cooked and put it in a form in which it will be baked.
2. Fry minced meat with onions and spices in a pan, then put it on top of buckwheat.
3. Add eggs to milk, beat the resulting mass, salt. Then pour this over buckwheat with minced meat and leave to brew for five minutes.
4. Pour the entire mixture of ingredients into a mold and put in the oven for 15-20 minutes at a temperature of 180 to 200 degrees.

A few minutes before the readiness, you need to add a little grated cheese to the top of the casserole.

Recipe for buckwheat casserole with chicken in the oven

1. First you need to boil the cereal, and then put it in a baking dish - this will be the first layer of the casserole.
2. Then fry carrots and onions until a golden crust appears, after chopping them. The resulting roast should cover the entire first layer of the casserole.
3. Marinate chicken meat in spices, salt and mayonnaise, it should stay under the marinade for at least half an hour. Then it must be laid out in a third layer in the form.
4. From above you need to grease the casserole with a sauce obtained from sour cream and mayonnaise, and then sprinkle with fresh herbs - for example, onions or parsley - and grated cheese.
5. The dish is prepared for about 35-40 minutes in the oven, heated to 180-200 degrees.

The dish turns out juicy and very satisfying.

Buckwheat casserole with mushrooms, minced meat and cheese

To prepare it, you need to take:

• 2 cups of buckwheat;
• a little minced meat - pork, chicken or beef;
• carrot;
• a few champignons;
• one large bell pepper;
• 3 eggs;
• a little seasoning.

To prepare such casseroles with vegetables you need:

1. Prepare buckwheat porridge.
2. Prepare vegetables - carrots and onions - by cutting them into small pieces, and then fry them in a pan.
3. Cut the mushrooms and peppers into cubes and fry after the carrots and onions.
4. Put everything in one pan - buckwheat, vegetables, and mushrooms. Sprinkle grated cheese on top.
5. Beat the eggs with a small amount of salt, and then add the resulting mass to the buckwheat with vegetables and mushrooms.
6. Transfer all ingredients to a baking dish and put in the oven for 40 minutes. The temperature in the oven can be from 180 to 200 degrees.

You can cook the casserole in a slow cooker, then it will take less time.

Buckwheat and pumpkin: a delicious casserole recipe

Pumpkin is a very useful product. So why not make a casserole using pumpkin and buckwheat?

Buckwheat casserole will be a wonderful breakfast or dinner. This is a healthy and delicious healthy meal!

• eggs - 2 pcs
• sour cream - 200 gr
• buckwheat - 1 cup
• boiled chicken meat - 300 gr
• cheese - 150 gr
• onion - 150 gr
• salt pepper
• vegetable oil for frying

Rinse buckwheat well, pour a small amount of cold water, salt. Boil crumbly porridge and cool.

Cheese grated on a coarse grater and divided into three parts.

Finely chop the onion, fry in vegetable oil until transparent.

Add shredded chicken meat, fry with onions.

Add salt, pepper, 2 tablespoons of sour cream, mix and remove from heat.

Lubricate the form, put ½ part of buckwheat porridge in it. Sprinkle top of buckwheat with 1 part of grated cheese.

Then lay out the fried onion with chicken in an even layer. Again 1 piece of cheese on top.

After the remaining buckwheat, level.

Prepare the filling: beat the eggs with a pinch of salt added, pour in the sour cream and mix thoroughly. Drizzle over layers of casserole. And sprinkle with 3 pieces of cheese.

Bake in the oven at 180 degrees for about half an hour (until golden brown).

Recipe 2: buckwheat porridge casserole (with photo step by step)

• egg - 2 pcs
• buckwheat - 350 gr
• greens - to taste
• a mixture of herbs - 1 tbsp.
• cheese - to taste
• flour - 4 tbsp.
• mayonnaise - 2 tbsp.
• sour cream - 1 tbsp
• onion - 1 pc.

First, rinse the buckwheat and, if necessary, sort it out. Boil until done according to package instructions.

Throw the buckwheat in a colander and dry a little in the air. After that, transfer the buckwheat porridge to a bowl and beat in one chicken egg and one more protein to it (total two proteins and one yolk). Beat the second yolk with salt and pepper and put it in the refrigerator, let it thicken a little there.

Mix homemade sour mayonnaise with very fatty store-bought or homemade sour cream. If you have store-bought mayonnaise, then just add one teaspoon of lemon juice to the mixture.

Cut the onion into large rings and marinate for half an hour in lemon juice diluted with water in the refrigerator. After that, fry the onion over low heat until half cooked. It should remain slightly crispy. Transfer it to buckwheat with an egg.

Peel the garlic and cut with a knife into not large, but not too small pieces.

Put the onion and garlic in the buckwheat and mix it all well. Now you can taste and salt to taste. Also add red and black peppers, a teaspoon of herbs ground in hand (basil, thyme, dill, parsley, oregano). If you love and are okay with greens, then chop fresh dill and green onions, pour them with lemon juice for ten minutes and transfer them to the future casserole with it. Soaking in lemon is necessary so that they have time to cook in the dish after. Last, put four tablespoons of flour, mix it all thoroughly with a spoon.

Grease a frying pan or baking dish with vegetable oil and form a round casserole from the mixture on it. You can make it of any height; when baking, it will not spread, but will keep its shape and it does not need to lean on the edges of the pan for this. Top it with egg yolk, which is set aside and sprinkle with grated cheese. Bake for about an hour on medium heat. Until a thick crust appears on the surface.

As a result, the casserole will be firm on the outside and tender on the inside. Serve it hot as a dessert. Bon appetit everyone!

Recipe 3: Buckwheat Casserole with Minced Meat

• 1 st. buckwheat;
• 400-500 gr. minced meat;
• 2 eggs;
• 1 onion;
• 3-4 slices of white bread;
• salt and pepper to taste;
• oil and semolina for greasing the mold.

Boil buckwheat. To do this, rinse well a glass of buckwheat in water, place buckwheat in a saucepan and pour two glasses of water, salt to taste. Cook until fully cooked over medium heat. When the buckwheat has cooled, add two eggs and mix everything well.

Add salt, pepper, diced onion and bread soaked in water or milk to the prepared minced meat (pour the bread with water for a few minutes, squeeze out the water with your hand and place in the minced meat).

Lubricate the form well with butter, and rub semolina or breadcrumbs on top of it. Put the finished boiled buckwheat with an egg on top of all this.

Put the prepared minced meat in the next layer. If you wish, you can shake it with grated cheese or herbs.

Cover the top with foil so that the meat does not dry out.

We set the oven to 200-220, put our casserole and watch, the baking process will take 35-45 minutes.

Remove the finished casserole from the oven, give it time to cool and you can carefully cut off the pieces with a spatula and start the delicacy. Bon Appetit everyone!!!

Recipe 4: Buckwheat casserole with mushrooms in the oven

• water - 750 ml
• onion - 2 pcs
• black pepper - 0.5 tsp
• salt - 1 tsp
• fresh champignons - 300 gr
• buckwheat - 300 gr
• butter - 3 tbsp.
• sour cream - 150 gr
• hard cheese - 150 gr
• chicken egg - 2 pcs

Put ½ of the buckwheat into a baking dish and level it.

Recipe 5: cottage cheese and buckwheat casserole with sour cream

• 1 cup buckwheat,
• 200 g of non-sour cottage cheese,
• 0.5 cups sour cream per dough
• 1-2 tbsp sour cream for lubrication,
• 2 eggs, 1-2 tbsp. Sahara,
• 0.5 tsp salt

Cooking buckwheat porridge: pour 2 cups of boiling water into 1 cup of buckwheat, add salt and bring to a boil. Turn off the heat and wrap the pan with buckwheat for 20-30 minutes, after which the porridge is ready to eat.

Put cottage cheese, sour cream, eggs, sugar and salt into slightly cooled buckwheat porridge and mix well. We spread this mass in a baking dish (I have a diameter of 20 cm), grease with sour cream on top and put in the oven at 180C for 30-40 minutes until lightly browned.

We spread this mass in a baking dish (I have a diameter of 20 cm), grease with sour cream on top and put in the oven at 180C for 30-40 minutes until a light blush.

In the classic version, when serving, hot buckwheat casserole should be poured with melted butter, but this is optional. Buckwheat casserole with cottage cheese is ready!

Recipe 6: Buckwheat Chicken Casserole (Step by Step Photos)

• Chicken fillet - 800-900 Grams
• Buckwheat - 2 cups
• Onion - 2 Pieces
• Garlic - 2 Cloves
• Grated cheese - 2 cups
• Water - 2 glasses
• Sour cream - 220 Grams
• Salt, pepper - to taste

Rinse the buckwheat and place in a mold.

Lay down a layer of onions.

Place a layer of garlic.

Lay the chicken fillet on the salted onion.

Salt, pepper. Spread chicken with sour cream and pour water.

Place cheese on top.

Bake in the oven at 180 degrees for an hour.

Recipe 7: Buckwheat casserole with cottage cheese in a slow cooker

• 1 cup buckwheat
• 500 g cottage cheese
• 3 chicken eggs
• 4 tablespoons of sugar
• 50 g raisins
• 50 g cherries
• 50 g butter

First you need to boil the buckwheat. To do this, rinse the cereal several times, put it in a multicooker bowl, add a little salt and 2 cups of water. Select the program "Rice, Cereals" in the menu. In other models of multicookers, it may be called "Buckwheat" or something else. The main thing is that with the help of this program you can cook friable porridge. Set the timer to 25 minutes.

While the porridge is cooking, wash and soak the raisins in warm boiled water. Crack the eggs into the curd and sprinkle with sugar. Rub everything thoroughly.

Drain the water from the raisins and dry them a little. If you are using not dry cherries, but jam, then put the berries in a strainer in advance so that a little liquid is drained from them. Add raisins and cherries to cottage cheese and mix everything.

When the multicooker signal rings, remove the bowl and let the porridge cool slightly. Then put the buckwheat to the cottage cheese and stir everything.

Wash the bowl of the multicooker, wipe dry and grease with a small piece of butter. Put the buckwheat-curd mixture in a bowl, and spread the remaining butter in small pieces on top. Select the "Baking" program from the menu and set the timer to 50 minutes.

After the beep, remove the bowl from the multicooker and let the casserole cool slightly. Then transfer it to a dish using a steamer basket.

The casserole is best served hot. If desired, brush the top of the casserole with sour cream and decorate with berries. You can also serve sour cream and jam separately. We wish you all bon appetit!

Recipe 8: Sweet Buckwheat Casserole (with photo)

• eggs - 2 pcs
• sour cream - ½ cup
• buckwheat - 200 gr
• flour - 50 gr
• dried fruits (raisins, dried apricots, prunes) - 200 gr
• butter, breadcrumbs

We cook crumbly buckwheat porridge: for this we take 1 measure of cereal and 2.5 measures of water.

Place 1 egg in a separate bowl and beat.

Add sour cream.

Wash dried fruits, steam for 15-20 minutes with boiling water, drain the water and chop (we put the whole raisins). I took pitted cherries. Put in a bowl and stir.

In the vessel where we have the egg, add the cooled buckwheat porridge and mix well.

Lubricate the baking dish with butter, sprinkle with breadcrumbs - spread the buckwheat mass. Smooth the top of the casserole and brush with the beaten egg.

Bake in a preheated oven at 200 C until golden brown. Approximately 10-15 minutes. Bon appetit!

Recipe 9: Buckwheat Apple Casserole

• buckwheat - 1 cup (250 ml)
• cottage cheese (9%) - 200 gr
• chicken egg - 2 pcs
• sour cream (25%) - 3 tbsp
• sweet apple - 2 pcs
• sugar - 1 tbsp.
• raisins - 70 gr
• lemon juice - 3 tsp
• vanilla sugar - 10 gr
• salt - 0.5 tsp
• butter - 50 gr
• cinnamon

Sort out good quality fried buckwheat from debris, rinse several times with cold water, pour boiling water (1: 2 - cereal / water), add about half a teaspoon of salt (do not be afraid, the finished casserole will not be salty) and put on a slow fire under a closed lid. Boil the porridge until cooked - it will take about 15 minutes. You can not fill the porridge with oil.

Cottage cheese (homemade or purchased) is better to take medium humidity, with a fat content of 9%. Too dry cottage cheese will not connect well with buckwheat. But if you have just such cottage cheese, then add 30-50 ml. sour cream and beat in a blender - such cottage cheese is ideal for casseroles. Too wet cottage cheese will dissolve in buckwheat, and will not be felt in the casserole.

Cottage cheese can be ground through a sieve or turned into a paste in a blender.

Pour raisins (light or dark) with warm boiled water and leave aside for 15-20 minutes. Water temperature should not be higher than 36-37 degrees (comfortable temperature for the skin), if it is too hot, our raisins will become very soft and will not be felt in the casserole. Drain the water from the raisins, and dry the dried fruits themselves on paper towels.

Butter (or butter-vegetable mixture) for the casserole must be at room temperature - this way it will better connect with all the ingredients, so you need to get it out of the refrigerator in advance.

You need to take sweet varieties of apples - White pouring, Glory to the winner, Jonathan, Gala, Golden, Saffron, Red Delicious - then the casserole will get a sweet, delicate, refreshing taste. If the apples are sour, you will have to put more sugar, from which it can become cloying.

Peel medium-sized apples and grate (pancake side) to the pits.
Transfer the apple mass to gauze (two layers will be enough) and try to squeeze the juice as much as possible. If you do not squeeze out the liquid, but add applesauce with juice to the dough, then such a casserole will fall apart.

Add applesauce to cottage cheese, mix.

For egg-sour cream dressing, you need to combine eggs with regular and vanilla sugar and sour cream. Add 2-3 tsp. lemon juice and about a teaspoon of cinnamon. Lemon juice, along with sour cream, will act as a thickener, and cinnamon will add flavor to the finished dish.

Whisk the contents of the bowl on low speed until fluffy. There is no need to beat too long, the consistency should be slightly liquid, not the same as strongly beaten protein.

For a casserole, we need to take 400 g of ready-made boiled buckwheat, which is about 13 tablespoons. Transfer the cooked buckwheat to a bowl and let it cool.

Mix the crushed porridge with the curd-apple mass.

Add soft butter to the dough and mix.

Add 50 g of raisins to the dough. The remaining 20 g will go to decorate the finished casserole.

Turn on the oven at 200 degrees.

Combine liquid mixture with buckwheat-curd mass. Mix.

Detachable form d 20 cm (you can take d 18 cm - then the casserole will be higher) line with parchment and grease the sides with butter. You can not grease the bottom of the mold with oil, as it is in sufficient quantity in the dough and you should not worry that the casserole will burn.

Transfer the buckwheat-curd dough into a mold and knock it on the table several times, so we expel the air and the finished casserole will be even, without voids.

In order for the casserole to have an appetizing golden crust on top, it is necessary to put a few (7-8) thin pieces of butter in a chaotic manner.

Bake the casserole for 20 minutes at 200 degrees. Readiness as usual to check with a toothpick. If the stick is dry and clean, the dessert is ready.

Cool the finished casserole, remove from the mold, decorate with raisins, lemon zest (optional) and sprinkle with powdered sugar. Both hot and cold casseroles can be served with tea or with milk, with all kinds of berry sauces, jams, honey, jam and sour cream.

Recipe 10: Diet Buckwheat Casserole

This casserole is perfect for baby food. But it can also be a great meal for the whole family.

• buckwheat - 0.75 cups
• cottage cheese - 300 gr
• eggs - 2 pcs

Buckwheat casserole is a great opportunity to heartily and tasty feed the whole family. After all, you see, it often happens when you don’t want to eat simple porridge, so it stays in the refrigerator for several days. But if you add a few additional ingredients to it, you get an incredibly appetizing dish that both adults and children will be happy to eat.

Many people will like buckwheat casserole much more than ordinary unleavened porridge.

How to add variety to your diet

So, buckwheat casserole. There are a great many 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 a word, from this variety everyone will be able to choose a dish to their taste, even the most sophisticated gourmets.

On a note! By the way, the use of dishes from buckwheat has a positive effect on blood formation, and is also useful in diseases of the heart, liver, blood vessels and a number of other diseases. Groats are saturated with vitamins, microelements and other biologically active substances that are necessary for the normal functioning of the whole organism!

Buckwheat casserole is a great opportunity to benefit with taste. As a side dish, buckwheat usually turns out dry, but the casserole, on the contrary, is always very juicy, fragrant, and the appetizing crust that forms on its surface during cooking will not leave anyone indifferent. And at the same time, this dish is a rather unexpected way to make your menu more diverse, because we are more accustomed to pasta, potatoes and cottage cheese casseroles, and buckwheat in this role seems inappropriate to many. And today we will destroy this stereotype. Let's get started!

Simple casserole

This is the simplest option for making buckwheat casserole, which will not require you to make any special efforts or time to prepare additional ingredients.

We will need:

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

We clean the onion from the husk and finely chop. Saute in vegetable oil until golden brown. Mix with boiled buckwheat.

We rub the cheese on a fine grater. In a separate bowl, beat the egg, add a little. We also combine the prepared ingredients with porridge. We mix everything.

Preheat the oven to 180°C. Lubricate the refractory form with butter and put the buckwheat mass into it. Cover with foil or a lid and send to bake. After a quarter of an hour, we take out the finished dish, let it cool slightly and cut it into portions.

Meat casseroles

Buckwheat porridge casserole with meat or minced meat is already a complete main course that does not require any additives. You can take it with you to work or cook it for Sunday dinner, when the whole family gathers at the table.

with minced meat

Let's prepare the ingredients:

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

Wash the grits, sort and boil, after adding a little salt to the water.

We free the onion from the husk, chop finely and pass it in a small amount of butter. When a golden crust forms on it, add minced meat to the pan.

Advice! You can use absolutely any minced meat - pork, beef or chicken, it doesn't matter!

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

Grate hard cheese on a fine grater and combine it with sour cream.

We apply a thin layer of butter on the walls of a refractory form, spread half of the cereal, then fried minced meat mixed with onions, half a serving of sour cream with cheese. Repeat all layers, covering them with the remaining sour cream.

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

With Chiken

To prepare this dish, you need to prepare the following products:

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

Thoroughly wash the buckwheat and boil it in salted water until half cooked. We spread the cereal in a heat-resistant form.
We wash the chicken, cut off the fat and put it in a saucepan, add salt, cook until fully cooked. Take out the meat and cut into small cubes. Spread on buckwheat porridge and sprinkle with spices. Pour in a little less than a glass of hot water.

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

Buckwheat casserole with mushrooms

Oven-cooked buckwheat casserole with mushrooms is a very tasty lean dish that will delight you with its unusual aroma. For its preparation, the following products are needed:

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

Pour water (1l) into a saucepan and let it boil. With the appearance of the first bubbles, pour in the washed cereal, add half a teaspoon of salt and cook over high heat for about 5-7 minutes. When the water becomes somewhat less and its level reaches the level of buckwheat, put the butter, reduce the gas supply to the minimum mark, cover 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.

Break the eggs into a deep bowl and beat them with a whisk. Add the egg mass to the cooled cereal and mix.

We are engaged in the preparation of the filling for our casserole: we free the onion from the husk, chop it as finely as possible and pass it in vegetable oil until a golden color is formed. We thoroughly wash the mushrooms, cut off the tip of the leg with a thin layer and remove the skin from the caps. Cut into slices and put in a pan with fried onions. Salt, if desired, add a pinch of ground pepper. With constant stirring, cook the mushrooms until they become rosy.

We take another frying pan, heat it on fire and pass the flour. Don't forget to stir so it doesn't burn. When the flour becomes creamy, pour water into it in a thin stream and mix well so that no lumps form. Pour in sour cream, add a pinch of salt and aromatic herbs.

Pour the sour cream sauce into the pan with the fried mushrooms. We chop the dill and also spread it to the resulting filling. Mix everything, add a little salt if necessary.

Lubricate the refractory form with fat and sprinkle with breadcrumbs - the layer should be thin. We spread the porridge and level it with a spatula. Pour the mushroom filling on top. We send the dish to the oven preheated to 190 ° C and bake for twenty minutes. Decorate the finished casserole with the remaining herbs and serve.

Buckwheat casserole with vegetables

In this casserole, you can add any vegetables that are currently in your refrigerator. It is desirable, of course, that they be seasonal - then the dish will turn out not only very tasty, but will also have great benefits. The ingredients you will need are:

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

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

Turn on the oven and heat it up to 170°C.

We take care of vegetables. Wash the zucchini well and cut it into small cubes. I also wash the eggplant, cut into slices, put in a deep bowl, add a pinch of salt, pour water and leave for ten minutes. Blanch the tomatoes in boiling water for 30 seconds, then remove the skin and cut arbitrarily. We clean the garlic and finely chop with a knife.

We discard the eggplants in a colander, wait a couple of minutes for the excess liquid to go away, and put them together with the zucchini in a heated pan. Fry until golden brown, add tomatoes, pasta and garlic. With a low gas supply, we continue to cook vegetables. Pour in balsamic vinegar, flavor with aromatic herbs, salt and pepper. Stew the filling for a quarter of an hour.

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

Add chopped greens to the prepared vegetables, mix.

We take the dishes in which the casserole will be prepared and grease it with any fat. We spread the porridge, then the vegetables, mix if desired and sprinkle with grated cheese on top. We put everything in the oven and cook for about 20 minutes.

Buckwheat casseroles with cottage cheese

Such casseroles will be an excellent breakfast for absolutely everyone. Choose your favorite recipe and start cooking!

With banana and cottage cheese

Ingredients you will need for buckwheat casserole with cottage cheese and banana:

• 200 g of finished porridge;
• 200 g of cottage cheese;
• raw egg (protein);
• banana;
• 15-20 g of honey;
• a pinch of cinnamon.

On a note! For this dish, it is better to use a slightly overripe banana, which will be softer and give more flavor!

Mash the banana into a pulp with a fork, pour in honey, mix. Beat the protein separately and also add it to the banana mass. We spread the cottage cheese, cinnamon and porridge passed through a fine sieve. We mix everything thoroughly.

Pour the mass into a large mold (if desired, you can spread it out in cupcake molds) and send it to the oven preheated to 180 ° C. Bake for 20-25 minutes.

With dried apricots and nuts

Cottage cheese casserole with buckwheat and dried apricots is prepared from the following products:

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

Preheat the oven to 180°C.

Boil buckwheat in salted water until tender. Combine eggs with sugar and beat until creamy. Add cinnamon, chopped nuts to them and mix everything.

We mix the finished cooled porridge with cottage cheese, sour cream and egg mass. We mix everything well. Soak dried apricots for a quarter of an hour in boiling water, then rinse and cut into small strips. Add it to the buckwheat dough and mix.