Description
Love to cook different casseroles in which you can combine a side dish and a main dish! This time - buckwheat cream with chicken and mushrooms! A good option for a hearty dinner, when the tired men coming back after work... school... workout!
Ingredients
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Buckwheat
4 pack
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Onion
1 piece
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Minced chicken
400 g
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Mushrooms
300 g
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Sour cream
200 g
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Cheese
150 g
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Green onions
0.5 coup
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Chicken egg
2 piece
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Vegetable oil
2 Tbsp
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Salt
-
The mixture of peppers
-
Spices
1.5 tsp
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Greens
4 sprig
Cooking
Buckwheat TM "Mistral" boil until cooked according to instructions on the package.
Cut onion into small cubes and fry in small amount of vegetable oil until zolotisty.
Add minced chicken, stir, continue to fry on low heat.
When the beef is nearly ready, add sliced thin slices mushrooms, stir. Simmer 5-6 minutes, until the juice let mushrooms, just evaporate.
Add salt, mixture of peppers to taste and herbes de Provence. Add to the mushroom filling 3 tbsp sour cream, stir, simmer for another 2-3 minutes. Remove from fire, allow to cool slightly.
Take out bags ready buckwheat porridge, allow to drain excess fluid.
Combine the buckwheat, grated on a coarse grater cheese, finely chopped chives and parsley. Add the mixture of peppers, if necessary, adjust the taste for salt.
Collect our casserole (shape diameter 24 cm). Spread in the shape of half buckwheat porridge with cheese and herbs, level.
Spread on top of the mushroom layer, even out.
On top of the mushroom layer, spread the remaining rice-cheese mixture. Make the filling: in a bowl whisk the eggs and sour cream, sprinkle with salt and pepper to taste. Pour on top of casserole, evenly distributing the fill over the entire surface. Sent in a preheated 190 degree oven for 20-25 minutes, then cook to an appetizing, Golden brown.
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