1 hr 15 mins
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there's frost on the windows. Use toasted buckwheat (kasha) for a robust flavor, and untoasted buckwheat for a subtler dish. Serve the casserole as an accompaniment to brisket, pot roast, or short ribs. Vegetarians will enjoy it as an entree."
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- 1/3 cup rye flakes or 1/3 cup old fashioned oats
- 2 3/4-3 cups water
- 1 1/2 cups buckwheat groats
- 1 1/2 teaspoons dried dill or 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter, plus more for preparing the pan
- 1 1/2 cups low fat cottage cheese
- 2 large eggs, lightly beaten
- 2 tablespoons sugar (optional) or 2 tablespoons honey, beaten with the eggs (optional)
- 3/4 cup sour cream
- 1/8 teaspoon sweet paprika
- 1Set a rack in the center and preheat the oven to 350°F.
- 2Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside.
- 3In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper.
- 4Bring to a boil over high heat. Stir in butter.
- 5Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
- 6Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
- 7Transfer the cooked buckwheat to a medium bowl.
- 8Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
- 9Pour the mixture into the prepared baking pan.
- 10With a rubber spatula, spread the sour cream in a layer on top.
- 11Dust with paprika.
- 12Bake until the edges are firm and the center is set, 45 to 50 minutes.
- 13Remove from the oven and let cool for 5 minutes.
- 14Run a knife along the edges and cut into 8 portions.
- 15Use a spatula to remove the pieces from the pan.
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Nutritional Facts for Buckwheat and Cottage Cheese Casserole
Serving Size: 1 (195 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 145.1
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 4.6 g
- Cholesterol 69.5 mg
- Sodium 495.1 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 0.9 g
- Sugars 0.5 g
- Protein 9.2 g
The following items or measurements are not included: