Udmurt Buckwheat and Vegetable Casserole (Гречневая овощная запеканка)
This Udmurt Buckwheat and Vegetable Casserole is a hearty and nutritious dish that is perfect for a cozy family dinner. It combines the earthy flavors of buckwheat with a variety of colorful vegetables, creating a delicious and satisfying meal.
Ingredients
- 2 cups buckwheat groats
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, grated
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the buckwheat groats under cold water and drain.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, grated carrots, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the buckwheat groats to the skillet and toast for 2-3 minutes, stirring constantly.
- Pour in the vegetable broth and add the frozen peas, paprika, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
- Preheat the oven to 375°F (190°C).
- Transfer the cooked buckwheat and vegetable mixture to a casserole dish and spread it out evenly.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 40g
- Fat
- 5g
Supplies
Casserole Dish Skillet Wooden Spoon
Tools
Oven Stovetop
Serving suggestions
Serve the Udmurt Buckwheat and Vegetable Casserole with a dollop of sour cream or a sprinkle of fresh herbs for a delightful meal.
Tips & tricks
For a heartier version, you can add some cooked and diced mushrooms to the casserole before baking.
Cost
$10