BUCKWHEAT AND COTTAGE CHEESE CASSEROLE
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there's frost on the windows. Use toasted buckwheat (kasha) for a robust flavor, and untoasted buckwheat for a subtler dish. Serve the casserole as an accompaniment to brisket, pot roast, or short ribs. Vegetarians will enjoy it as an entree."
Provided by Engrossed
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set a rack in the center and preheat the oven to 350°F.
- Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside.
- In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper.
- Bring to a boil over high heat. Stir in butter.
- Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
- Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
- Transfer the cooked buckwheat to a medium bowl.
- Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
- Pour the mixture into the prepared baking pan.
- With a rubber spatula, spread the sour cream in a layer on top.
- Dust with paprika.
- Bake until the edges are firm and the center is set, 45 to 50 minutes.
- Remove from the oven and let cool for 5 minutes.
- Run a knife along the edges and cut into 8 portions.
- Use a spatula to remove the pieces from the pan.
Nutrition Facts : Calories 145.1, Fat 8.2, SaturatedFat 4.7, Cholesterol 69.6, Sodium 495.2, Carbohydrate 9, Fiber 0.9, Sugar 0.6, Protein 9.2
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Los saca Mostro
[email protected]This casserole is a great way to sneak some healthy buckwheat into your diet.
Josh Botatgame
[email protected]I wasn't sure what to expect from this casserole, but I was pleasantly surprised. It's a unique and delicious dish.
Marvin Frances Wells III
[email protected]This casserole is a staple in my household. It's easy to make and always a crowd-pleaser.
Jowiria Mohamed
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover buckwheat and cottage cheese.
AB Rahim
[email protected]This casserole was a little too dry for my taste. I think I'll add some more milk next time.
tek Karki
[email protected]I'm not a big fan of cottage cheese, but I really enjoyed this casserole. The buckwheat helped to balance out the flavor.
Badmash Compny
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it.
Eric mogendi
[email protected]This is my new favorite casserole! I love the combination of buckwheat and cottage cheese. It's so hearty and satisfying.
Ihtesham Ul hassan
[email protected]I thought this casserole was just okay. It was a little bland for my taste, even though I added extra salt and pepper.
lane_andrew 17
[email protected]I've never tried buckwheat before, but this recipe was a great introduction. The casserole was light and fluffy, and the cottage cheese added a nice tang.
Bryce Fowler
[email protected]This buckwheat and cottage cheese casserole was a hit with my family! It was easy to make and very flavorful. I especially liked the crispy top.