Buckwheat casserole: what to add to make the dish hold its shape
Recently, buckwheat has become a rather expensive product. Therefore, if you have porridge left over after dinner, it is very irrational to throw it away. There is a delicious casserole for this case. To make the dish hold its shape, semolina is added to it.
The idea for the buckwheat casserole was published on the Instagram page of a food blogger named pani_gotuye.
How to make buckwheat casserole
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname pani_gotuye
Ingredients:
- any liver - 400 g
- boiled buckwheat - 80 g
- eggs - 2 pcs
- onion - 100 g
- carrots - 75 g
- milk - 50 ml
- semolina - 2 tbsp
- garlic - 1-2 cloves
- salt, pepper spices to taste
- greens to taste
- oil
Buckwheat for the dish
Method of preparation:
1. Finely chop onion, grate carrots on a coarse grater and fry everything together in vegetable oil until soft. Allow to cool slightly.
Eggs for the dish
Source: pexels.com
2. Peel liver and pass through a meat grinder. Chop greens. Pass garlic through a press.
3. Add eggs, buckwheat, onions and carrots, herbs, garlic, salt, and pepper to the liver to taste and add milk. Mix everything well. Then add semolina, mix again and leave the mixture for 20-30 minutes.
Milk for the dish
Source: Pexels
4. When the semolina swells, put the mass into a baking dish greased with vegetable oil. Cook at 190 degrees for 40-45 minutes. Then turn off the oven and let the casserole stand for another 20 minutes. It is delicious both hot and cold.
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