Buckwheat Bake
Submitted by RYBRY
A simple vegetarian buckwheat and rice bake with fresh tomatoes, onion, and basil. Simmered on the stove, then baked until firm. Budget-friendly whole grain comfort in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is plant-based cooking stripped down to the essentials.
Buckwheat groats and rice simmer together with fresh tomatoes, onion, and dried basil until all the liquid is absorbed. The mixture gets packed into a baking tin and baked until it firms up into sliceable squares.
It’s the kind of frugal, no-waste meal that stretches a handful of pantry staples into something nourishing. Serve it as a main with a green salad, or cut it into portions as a hearty side.
Kitchen Tips
- Make sure all the liquid is absorbed before transferring to the baking tin. Too much moisture means the bake won’t hold its shape when sliced.
- Let it rest for five minutes after it comes out of the oven. This helps it firm up and makes cleaner cuts.
- Top with a fried egg or a dollop of yogurt if you want to make it a more substantial meal.
Ingredients
Directions
- Chop onion, heat oil in pan and fry until transparent 2. Chop tomatoes, add to onions until soft 3. Stir in buckwheat and rice and cook for 1 minute 4. Add remaining ingredients - bring to boil 5. Heat oven to 375℉ (190℃) 6. Simmer the mixture for 20 minutes until liquid has been absorbed 7. Adjust seasoning, turn into 7” square cake tin 8. Put in 5 above, leave for 30 minutes then remove.
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