Contents
This cozy and wholesome Baked Buckwheat Casserole with Farmer’s Cheese is inspired by traditional Lithuanian cuisine. Packed with roasted buckwheat, creamy farmer's cheese, and fresh vegetables, it's naturally gluten-free and perfect as a hearty main dish or comforting side. A warm, rustic dish that's both nutritious and satisfying!
Ingredients
- 1 tbsp neutral oil (canola, sunflower, or olive oil)
- 100 g dried roasted buckwheat groats (½ cup + 2 tbsp)
- 1 carrot, coarsely grated
- 1 medium zucchini/courgette (~180g or 6 oz), coarsely grated
- 1 small brown onion, finely chopped
- 2 garlic cloves, minced or finely chopped
- 125 g farmer’s cheese (½ cup)
- 2 large eggs
- 1 tsp dried herbs (parsley or tarragon)
- 100 g Cheddar cheese, grated (1¼ cup)
- Salt and black pepper, to taste
Instructions
- Cook the buckwheat according to package instructions (about 12–15 minutes), until tender but not mushy. Drain and set aside.
- Preheat the oven to 180°C (360°F).
- Heat oil in a large skillet. Add chopped onion and sauté for 4–5 minutes until soft.
- Add grated carrot and garlic; cook for another 5 minutes. Set aside.
- Place grated zucchini in a cheesecloth or clean kitchen towel, and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the cooked buckwheat, sautéed veggies, drained zucchini, farmer’s cheese, eggs, half of the Cheddar, herbs, salt, and pepper.
- Mix everything well, then transfer the mixture to a greased casserole dish. Smooth the top with a spatula.
- Sprinkle the remaining Cheddar cheese on top and bake for 30 minutes until golden and set.
Notes
Looking for a wholesome, cozy, and deliciously satisfying dish? This Baked Buckwheat Casserole with Farmer’s Cheese brings the rustic charm of traditional Lithuanian cuisine straight to your kitchen. Packed with nourishing buckwheat, creamy farmer’s cheese, and tender vegetables, this casserole is not just comfort food—it’s heritage in every bite! 🇱🇹
Perfect as a main course or a hearty side, this naturally gluten-free recipe is ideal for family dinners, weekend brunches, or meal prep for the week. Let’s dive into the flavors of the Baltics! 🌾🧄🧅
🌿 Why Buckwheat Is a Staple in Lithuanian Cooking
Buckwheat (known as grikiai in Lithuanian) has been a treasured ingredient in Eastern European kitchens for centuries. Unlike its name suggests, it’s not wheat at all—buckwheat is a seed, making it naturally gluten-free and full of nutrients. Its earthy, slightly nutty flavor and chewy texture make it perfect for casseroles, porridge, fritters, and more. In Lithuania, buckwheat is appreciated not only for its taste but also for its high content of fiber, plant-based protein, and essential minerals like magnesium and manganese. 🌰💪🛒 Ingredients You’ll Need
- 1 tbsp neutral oil (sunflower or canola; olive oil also works)
- 100 g dried buckwheat groats (½ cup + 2 tbsp)
- 1 medium carrot, coarsely grated
- 1 zucchini/courgette (~180g or 6 oz), coarsely grated
- 2 large eggs
- 2 garlic cloves, finely chopped or minced
- 1 small brown onion, finely chopped
- 125 g farmer’s cheese (½ cup)
- 1 tsp dried herbs (parsley, or try tarragon for a twist)
- 100 g Cheddar cheese, grated (1¼ cup)
- Salt and black pepper, to taste
🧀 Substitute tip: No farmer’s cheese? Use ricotta or well-drained cottage cheese instead. For Cheddar, any melty cheese like Gouda or mozzarella will do.
🥄 Step-by-Step Cooking Method
-
Cook the Buckwheat:
Bring a pot of water to a boil. Add dried buckwheat and simmer for 12–15 minutes until tender but not mushy. Drain and set aside. -
Prep the Oven:
Preheat your oven to 180°C (360°F). -
Sauté the Aromatics:
In a large skillet, heat the oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Stir in the grated carrot and minced garlic. Cook for another 5 minutes. Set aside. -
Remove Moisture from Zucchini:
Place grated zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze out as much moisture as possible. -
Combine the Mixture:
In a large mixing bowl, combine cooked buckwheat, sautéed veggies, drained zucchini, farmer’s cheese, half of the grated Cheddar, eggs, herbs, salt, and pepper. Mix thoroughly. -
Assemble the Casserole:
Transfer the mixture into a greased casserole dish. Smooth the top with a spatula or spoon. Sprinkle the remaining grated cheese evenly on top. -
Bake:
Place in the preheated oven and bake for 30 minutes or until golden and set.
🥗 What To Serve With Buckwheat Casserole?
This casserole pairs beautifully with:- A fresh garden salad with light vinaigrette 🥬
- Steamed vegetables like broccoli, green beans, or carrots 🥦
- A traditional side of sauerkraut or pickled cucumbers for a tangy bite 🥒
- A spoonful of sour cream or a drizzle of melted butter for added richness 🧈
🧊 How To Store & Reheat Leftovers
This dish stores well and tastes just as good the next day!- Refrigerate: Cool to room temperature, then store in an airtight container for up to 2 days.
- Reheat: Warm in the microwave or oven until heated through. You can also enjoy it cold—it holds together beautifully.
🔪 Equipment You’ll Need
- Casserole dish
- Large mixing bowl
- Cheesecloth or clean kitchen towel
- Grater
- Skillet
- Spatula
