Buckwheat And Cottage Cheese Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 set a rack in the center and preheat the oven to 350°f.
• 2 butter an 8-inch square baking dish. coat the bottom and halfway up the sides with the rye flakes or oatmeal. set aside.
• 3 in 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.
• 4 bring to a boil over high heat. stir in butter.
• 5 cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
• 6 stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
• 7 transfer the cooked buckwheat to a medium bowl.
• 8 stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
• 9 pour the mixture into the prepared baking pan.
• 10 with a rubber spatula, spread the sour cream in a layer on top.
• 11 dust with paprika.
• 12 bake until the edges are firm and the center is set, 45 to 50 minutes.
• 13 remove from the oven and let cool for 5 minutes.
• 14 run a knife along the edges and cut into 8 portions.
• 15 use a spatula to remove the pieces from the pan.