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Buckwheat casserole in the oven with minced meat

Buckwheat Casserole with Ground Meat

Made from everyday ingredients — a dinner for the whole family! This baked buckwheat casserole with ground meat comes together quickly and easily, with no fuss or extra cost. The side and the meat cook together in one dish, which saves you time and leaves far fewer dishes to wash.

sharlis

Recipe author

Buckwheat casserole in the oven with minced meat

Composition / ingredients

Servings:

Buckwheat

200

Water

400

Ground chicken

300

Carrot

Onion

Bell pepper

Eggs

Milk

200

Hard cheese

100

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 36 % 9 g

Carbohydrates 36 % 9 g

142 kcal

GI: 22 / 78 / 0

Cooking method

Step 1:

How do you make a baked buckwheat casserole with ground meat? First, cook the buckwheat. How? Sort through the groats and rinse them in several changes of water. Cover with cold water at a 1:2 ratio and set over medium heat. Add salt to taste. Once it boils, cook over low heat for 10–15 minutes, until all the liquid is absorbed. Then turn off the heat and let it steam, covered, for another 10 minutes. Uncover and let the buckwheat cool.
Step 2:

Make the meat-and-vegetable sauté. Peel the carrot and grate it on the coarse side of a box grater. Peel and finely chop the onion. Wash the pepper, remove the stem and seeds, and cut it into small cubes. You can use green, yellow, or red pepper — it looks nice either way.
Step 3:

Heat the vegetable oil in a skillet over medium heat and add the ground meat along with the prepped vegetables. Add salt and stir well. Cook over medium heat for 10 minutes, stirring. Make the sauté while the buckwheat cooks. Any ground meat works — I used chicken.
Step 4:

Tip the cooled buckwheat into a large bowl and add the meat-and-vegetable sauté. Stir everything together.
Step 5:

Spread the buckwheat-and-meat mixture in a baking dish. I used a rectangular glass dish about 9 1/2 by 5 1/2 inches (24 by 14 cm). It filled it right to the brim.
Step 6:

Make the custard. Crack the eggs into a bowl, add salt, and whisk well. Pour in the milk and whisk again thoroughly.
Step 7:

Gently and evenly pour the egg-and-milk custard over the buckwheat. You can smooth the top with a wooden spatula to make it as even as possible.
Step 8:

Bake in the oven for 25–30 minutes at 400°F (200°C). Five minutes before it's done, sprinkle the casserole with grated cheese. Any cheese works here — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good quality, free of milk-fat substitutes, and melts well. Take the casserole out of the oven and let it cool a little. Cut into portions and serve. Enjoy!

For this dish you can cook fresh buckwheat or use leftover buckwheat that's been sitting in the refrigerator. Surprise your family with this simple, original dish. Serve the buckwheat casserole with fresh vegetables.
For all the secrets of cooking buckwheat and how to choose it so the dish turns out delicious, read the article "Everyday buckwheat — do we really know all about it?"
For the best flavor, use neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic aftertaste.
Keep in mind that every oven is different. The temperature and cooking time may vary from what's given in the recipe. For any baked dish to turn out well, get to know how your oven behaves!