Buckwheat casserole in the oven
Composition / ingredients
2
servings:
Cooking method
Wash the buckwheat, pour 2 cups of water, bring to a boil and cook until half-cooked. Boil the carrots and grate them on a coarse grater. Cut the tomato into slices. Chop the cabbage and add a little. We collect the casserole. Put the buckwheat in a suitable dish greased with vegetable oil. Put grated carrots, tomato slices and cabbage on top. Bake in a preheated 150 degree oven for 20 minutes. Done!
Calorie content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
