Leftover buckwheat porridge from yesterday can be reheated with sausage or hot dogs – what could be simpler?
However, the prospect of eating the same dish for the second day in a row is unlikely to cause much joy. But, as they say, you can’t throw it away! Here’s an option that your home gourmets will love.
Buckwheat casserole with liver
To prepare you will need:
- 1 glass of buckwheat;
- 500 g chicken liver;
- 2 eggs;
- 1-2 raw onions;
- 3 tbsp. cream or high-fat sour cream;
- 50 g cheese;
- salt, vegetable oil.
How to cook
You can cook it from the remains of cooked buckwheat, or you can cook new buckwheat. The cooled porridge should be mixed with 1 raw egg.
Wash the poultry liver, fry the onion, then add the liver, add salt and spices, fry until done.
Then we pass everything through a meat grinder or grind it with a blender. Mix the resulting thick mass with cream or sour cream, stir.
Grease a baking dish with vegetable oil, lay out layers, alternating buckwheat and liver. At the end, sprinkle everything with grated cheese and put in an oven preheated to 190-200 degrees.
The casserole will be ready in 25-30 minutes.
Bon appetit!
