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Home Recipes: Lazy Buckwheat Casserole

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This comforting Lazy Buckwheat Casserole is a hearty, rustic dish that blends earthy roasted buckwheat with tangy sauerkraut and softened onions. The addition of sour cream creates a rich, creamy texture that balances the sharp acidity of the fermented cabbage. Perfect for a cozy weeknight dinner, this recipe requires minimal effort but delivers maximum flavor. It&# 226;ÂÂs an excellent way to enjoy the nutty taste of kasha in a warm, baked format. Serve it as a standalone vegetarian main or alongside sausages for a traditional German-inspired meal. Simple ingredients combine to create a satisfying, protein-packed dish that warms the soul.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 212.7
Description
This comforting Lazy Buckwheat Casserole is a hearty, rustic dish that blends earthy roasted buckwheat with tangy sauerkraut and softened onions. The addition of sour cream creates a rich, creamy texture that balances the sharp acidity of the fermented cabbage. Perfect for a cozy weeknight dinner, this recipe requires minimal effort but delivers maximum flavor. It&# 226;ÂÂs an excellent way to enjoy the nutty taste of kasha in a warm, baked format. Serve it as a standalone vegetarian main or alongside sausages for a traditional German-inspired meal. Simple ingredients combine to create a satisfying, protein-packed dish that warms the soul.
Ingredients
  • 1 cup Roasted buckwheat [kasha]
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Butter
  • 1 lg Onion, chopped
  • 1/2 teaspoon Dried thyme
  • 1 cup Sauerkraut, drained
  • 1/4 cup Chicken stock
  • 1/2 cup Sour cream
Directions
  1. 1
    In a saucepan, combine buckwheat, 2 cups water, salt, and pepper. Bring to a boil.
  2. 2
    Reduce heat to low, cover, and simmer for about 30 minutes or until water is absorbed.
  3. 3
    Meanwhile, in a skillet, melt butter over medium-low heat.
  4. 4
    Add chopped onion and thyme. Cover and cook, stirring occasionally, for about 10 minutes or until onion is softened.
  5. 5
    Mix the cooked onion mixture into the buckwheat.
  6. 6
    Preheat oven to 300ðF (150ðC).
  7. 7
    Place half of the drained sauerkraut in the bottom of a 6-cup casserole dish.
  8. 8
    Spoon the buckwheat mixture over the sauerkraut.
  9. 9
    Cover with the remaining sauerkraut.
  10. 10
    Drizzle chicken stock evenly over the top.
  11. 11
    Bake for about 30 minutes or until heated through.
  12. 12
    Serve warm with a dollop of sour cream.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 212.7kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 11.7g59%
Cholesterol 61.5mg21%
Sodium 2554.7mg107%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.6g3%
Sugars 2.5g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 8 servings.

For a vegetarian option, substitute chicken stock with vegetable stock.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: baking, boiling, buckwheat, butter, casserole, chicken, chopped, cream, drained, dried, german, home, kasha, lazy, main, onion, pepper, recipes, roasted, salt
Read it online: https://www.chefs-mate.com/recipe/home-recipes-lazy-buckwheat-casserole/