Description
Buckwheat casserole with minced chicken and pumpkin is perfect for dinner. Adding pumpkin to a dish adds richness, aroma and pleasant taste. This is a very tasty and simple to prepare and the dish will please the whole family.
Ingredients
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Buckwheat
1 cup
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Chicken fillet
400 g
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Carrots
1 piece
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Onion
1 piece
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Pepper
0.5 piece
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Pumpkin
200 g
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Chicken egg
2 piece
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Cheese
50 g
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Vegetable oil
4 Tbsp
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Dill
1 Tbsp
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Salt
-
Allspice
Cooking
Buckwheat rinse, boil until tender and cool.
Onions and Bulgarian pepper cut into cubes, carrots grate on a coarse grater. In skillet, heat vegetable oil and sauté the vegetables until soft.
Chicken fillet mince.
To the chicken mince add chopped greens, roasted vegetables and cheese, grated on a coarse grater. Season with salt and pepper and knead well minced.
To the cooled buckwheat, add the eggs, salt and mix well.
The form for baking (I have 26 to 17) grease with vegetable oil, put half of buckwheat, then half of pumpkin, grated on a coarse grater.
Then comes a layer of minced meat with vegetables and another layer of the remaining pumpkin.
Put the remaining part of the buckwheat. Preheat the oven to 180 degrees and bake for 15 minutes. Then form cover with foil and bake for another 30 minutes. The finished casserole to cool slightly and cut into portions.
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