As you know, buckwheat is one of the most useful. If you often cook this product, add to your cookbook a new delicious recipe for buckwheat casserole with minced meat in the oven (see photo in the article). The dish is not only incredibly tasty, aromatic and healthy, but also cooks very quickly, which cannot but please the modern, always busy hostess.
Nuances
It is very convenient that the buckwheat casserole with minced meat in the oven is prepared in several stages. For example, buckwheat porridge can be cooked in advance. Store it in the refrigerator or even in the freezer for several days. This allows you to significantly save the cooking process, and makes the dish universal, as they say, “on the fast hand”.
As for the meat ingredient, here the recipe for buckwheat casserole with minced meat in the oven also does not dictate too strict rules. Stuffing can be taken any, ready-made (store-bought) or made independently from the types of meat chosen by you personally.
The dish turns out economical, satisfying and very tasty. And how much use is in such a dish! If small choosy home gourmets do not want to eat buckwheat porridge, then they will definitely not refuse casseroles. In addition, the dish allows you to experiment, add your favorite foods. For example, a casserole made from buckwheat with minced meat, mushrooms and cottage cheese or with minced meat and eggplant will turn out to taste great in the oven.
List of Essential Ingredients
- 320 g of minced meat;
- 2 glasses of buckwheat;
- small carrots;
- 330 g of cheese;
- a pinch of salt;
- 1 onion;
- garlic;
- ground pepper;
- mayonnaise (you can replace the binder with eggs);
- 2.4 cups of water;
- spice;
- greens.
Description of the cooking process
As an example, we offer a step-by-step recipe for buckwheat casserole with minced meat in the oven. At their discretion, housewives can add any other ingredients (vegetables, various types of herbs or spices, even fruits).
So, cooking begins with porridge. Buckwheat must be boiled in accordance with the classic one-to-two culinary scheme. Before cooking, do not forget the buckwheat to get rid of broken nucleoli and dust, rinse thoroughly. The cleaner and better the kernels, the tastier the buckwheat casserole with minced meat in the oven. Add a pinch of salt to the water, cook porridge almost until done.
Peel the onion. Cut it into halves. Grind each half into cubes. If you want to feel a more intense onion taste, then cut the vegetable in half rings. We also free the carrots from the peel. Rub on a coarse grater or cut with a knife into long, but very thin strips. Grind greens arbitrarily, it will be added already at the last stages of cooking. We rub the cheese on a finer grater than we used to chop carrots.
In a pan (with the addition of a small amount of vegetable oil), spread onions and carrots, fry them until a crust is obtained. Classical frying is done, as for soups.
Prepare a baking dish. We cover it with parchment paper or food foil so that the buckwheat casserole with minced meat in the oven does not burn and does not stick.
Layout Layout
The first layer of the dish is buckwheat porridge. It can be laid out without waiting for cooling. Once the porridge has cooked, you can start assembling the baking dish. The second stage - spread the fried vegetables. At the same stage (optional), you can add fried zucchini or eggplant, tomatoes, etc.
Minced meat can be fried in advance with spices. And you can immediately put it on vegetables and bake raw. The time available for preparing the casserole is enough for the meat component of the dish to be completely cooked. Cover the meat layer with mayonnaise. If possible, make homemade mayonnaise sauce with your favorite seasonings. We fill the mayonnaise layer with cheese and send the dish to the oven.
Cooking time is 23-33 minutes. Classic temperature - 180 degrees. We advise you not to add greens at the cooking stage, as it will lose all its color, taste and rich summer aroma. It is better to put it at the end, when the casserole is already removed from the oven and will rest, “reach” on the stove. And do not forget about a very important nuance: when the dish is cooked, do not immediately cut it and serve it. Give him a little "reach." It will be enough for 5-7 minutes, so that all tastes are revealed, and the heat subsided a little.