Buckwheat casserole

Here's a simple recipe for a buckwheat casserole:

Ingredients:

• 1 cup buckwheat groats
• 2 cups vegetable broth (or water)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1 bell pepper, chopped
• 1 carrot, grated
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• 1 cup grated cheese (optional, for topping)
• Olive oil or butter for sautéing

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Rinse Buckwheat: Rinse the buckwheat groats under cold water and drain.

3. Sauté Vegetables: In a large skillet, heat olive oil or butter over medium heat. Add the onion and garlic, and sauté until translucent. Add the mushrooms, bell pepper, and carrot, and cook until softened.

4. Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, buckwheat, thyme, salt, and pepper. Mix well.

5. Add Liquid: Pour the vegetable broth over the mixture and stir to combine.

6. Transfer to Casserole Dish: Pour the mixture into a greased casserole dish. If using cheese, sprinkle it on top.

7. Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the liquid is absorbed and the top is golden.

8. Serve: Let it cool for a few minutes before serving. Enjoy your delicious buckwheat casserole!

Feel free to customize it with your favorite vegetables or proteins!