Buckwheat porridge casserole with chicken meat
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, rinse, and roast buckwheat in a dry pan.
- Buckwheat groats: 1 glass
2
Pour the grains into a pot, cover with hot broth, bring to a boil, reduce the heat and cook for 5-7 minutes. Transfer the porridge to a clay pot and finish cooking in a preheated oven.
- Chicken broth: 2.5 glasss
3
Wash the chicken meat and cut it into thin strips.
- Chicken: 300 g
4
Peel the onion, wash it, slice it into thin half-rings, and fry in heated vegetable oil.
- Onion: 1 head
- Vegetable oil: 25 ml
5
Add chicken meat to the onion in the pan and cook over medium heat, stirring for 20 minutes.
- Chicken: 300 g
6
Wash the green onion and chop it finely.
- Green onions: 1 bunch
7
Grate the cheese on a coarse grater.
- Hard cheese: 50 g
8
Mix the cooked porridge with fried chicken meat, add salt and pepper, and season with butter.
- Chicken: 300 g
- Butter: 25 g
- Ground black pepper: to taste
- Salt: to taste
9
Beat eggs into the cooled porridge, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.
- Chicken egg: 2 pieces
- Hard cheese: 50 g
10
Sprinkle with chopped green onions before serving.
- Green onions: 1 bunch