Experience the taste of Lithuania with this easy Baked Buckwheat Casserole recipe with Farmers Cheese. It's hearty, wholesome, and full of traditional flavors. Made with buckwheat and farmers cheese, it's a cozy dish perfect for any mealtime. Let's get cooking and enjoy a delicious slice of Lithuanian comfort food!
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Buckwheat In Lithuanian Cuisine
Buckwheat holds a special place in Lithuanian cuisine because it has been a staple food for centuries. It’s nutritious, and filling, and grows well in the Lithuanian climate, making it a reliable and important part of the diet.
Buckwheat is used in a variety of traditional dishes, from hearty buckwheat side dish and buckwheat fritters to delicious baked goods. Its earthy flavor and health benefits, like being rich in fiber and protein, make it a favorite ingredient in many Lithuanian households and across Eastern Europe.
Ingredients and Substitutes
Here's everything you will need for this baked buckwheat dish:
- neutral oil: like canola, vegetable oil or sunflower oil, but olive oil will work too. You can melt butter in the pan instead, too.
- dried buckwheat: read about the types of buckwheat below.
- vegetables: we used carrots, zucchini (courgette) and onions, but you may choose to use leeks, bell peppers and other veggies that you can in your fridge. Avoid adding to much moisture though. Have extra zucchini? Make Lithuanian Zucchini Fritters with Farmer's Cheese next!
- eggs: large in the UK, extra large in the US.
- garlic cloves: minced or finely chopped.
- farmer's cheese: make sure to mix it into the buckwheat well, to avoid large lumps of it.
- dried herbs: can be replaced with fresh herbs. Parsley would be most traditional, but we love a touch of tarragon with buckwheat.
- Cheddar cheese: or any other cheese that melts well.
Feel free to experiment by adding cooked sweet potato cubes, sauteed mushrooms, shredded chicken breast or any other bits and pieces in your fridge that need using up.
Wait, But What Is Buckwheat?
Buckwheat might sound like a type of wheat, but it’s actually a seed and not related to wheat at all. This means it’s naturally gluten-free, making it a great option for people with gluten sensitivities or celiac disease.
Buckwheat is packed with nutrients; it's high in fiber, protein, and essential minerals like magnesium and manganese. It’s also rich in antioxidants, which can help protect your body from damage by free radicals.
Including buckwheat in your diet can support digestive health, boost your immune system, and provide long-lasting energy. So, it's not just tasty — it's incredibly good for you too!
Types of Buckwheat: What To Use?
There are a few different types of buckwheat you might come across, each with its own uses. The most common type is whole buckwheat groats, which are hulled seeds that look a bit like small, triangular grains. These are great for sprouting or adding to salads. You can also find roasted buckwheat, known as buckwheat kasha, which has a nuttier flavor and is often used in traditional Eastern European dishes.
Use roasted buckwheat groats (look for Grikiai, in Lithuanian shops or Kasza in Polish shops).
Step-By-Step Method
- Boil the buckwheat in a medium saucepan following the instructions on the packet. It should take about 12-15 minutes in boiling water over medium heat. Your buckwheat should be soft and tender, but not completely mushy.
- Preheat the oven to 180°C (360°F).
- Heat a tablespoon of oil in a large skillet. Add the chopped onions and saute over medium-low heat for 4-5 minutes until it starts to soften.
- Add the grated carrots and garlic and stir for another 5 minutes. Set the softened vegetables aside.
- Place the grated courgette into the centre of a large cheesecloth or a clean kitchen towel. Wrap the courgette and squeeze as much moisture as you can by twisting the cloth firmly.
- Place the courgettes in a large mixing bowl, add the cooked buckwheat, sauteed carrots and onion.
- Add the farmer's cheese, half of the Cheddar cheese, eggs, and herbs and season generously with salt and black pepper. Mix everything well.
- Spoon the mixture into a casserole dish and smooth the top out with a spatula or the back of a spoon.
- Scatter the remaining grated cheese all over and bake in the preheated oven for 30 minutes until golden brown on top.
What To Serve With Buckwheat Casserole?
For a balanced main dish, consider serving it with a fresh garden salad topped with a light vinaigrette. Steamed or roasted vegetables like carrots, broccoli, or green beans make excellent companions, adding color and extra nutrients to your plate.
If you want to keep it traditional, a side of sauerkraut or pickled vegetables can add a nice tangy contrast. For a touch of indulgence, you might also serve it with a dollop of sour cream or a drizzle of melted butter.
We love it with a dollop of Farmer's Cheese Dip, as shown in photos.
Storage and Leftovers
If you have leftovers, cool them down to room temperature. Then store buckwheat casserole in an airtight container in the fridge for up to 2 days. You can reheat baked buckwheat in the microwave or enjoy it cold the next day.
More Lithuanian Dinner Recipes To Try
Cheesy Buckwheat Casserole With Farmer's Cheese
Equipment
- Casserole Dish
Ingredients
- 1 tablespoon neutral oil like canola or sunflower oil
- 100 g (½ cup + 2 tbsp) buckwheat dried
- 1 carrot coarsely grated
- 1 (~6 oz (180g)) green zucchini (courgette) coarsely grated
- 2 eggs large
- 2 garlic cloves minced or finely chopped
- 1 brown onion finely chopped
- 125 g (½ cup) farmer's cheese
- 1 teaspoon dried herbs
- 100 g (1¼ cup) Cheddar cheese grated
Instructions
- Cook the buckwheat following instructions on the packet. It should take about 12-15 minutes in boiling water over medium heat. Your buckwheat should be soft and tender, but not completely mushy.
- Preheat the oven to 180°C (360°F).
- Heat a tablespoon of oil in a large skillet. Add the chopped onion and saute for 4-5 minutes until start to sodten.
- Add the grated carrots and garlic stir for another 5 minutes. Set the softened vegetables aside.
- Place the grated courgette into the centre of a large cheese cloth or a clean kitchen towel. Wrap the courgette and squeeze as much moisture as you can by twisting the cloth firmly.
- Place the zucchini in a large mixing bowl, add the cooked buckweheat, sauteed carrots and onion.
- Add the farmer's cheese, half of the grated Cheddar, eggs, herbs and season generously with salt and black pepper. Mix everything well.
- Spoon the mixture into a casserole dish and smooth the top out with a spatula or the back of a spoon.
- Scatter the remaining grated cheese all over and bake in the preheated oven for 30 minutes.
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