Buckwheat And Cottage Cheese Casserole

• 1/3 cup rye flakes or 1/3 cup old fashioned oats
• 2 3/4 - 3 cups water
• 1 1/2 cups buckwheat groats
• 1 1/2 teaspoons dried dill or 1/4 cup fresh dill, chopped
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon unsalted butter, plus more for preparing the pan
• 1 1/2 cups low fat cottage cheese
• 2 large eggs, lightly beaten
• 2 tablespoons sugar (optional) or 2 tablespoons honey, beaten with the eggs (optional)
• 3/4 cup sour cream
• 1/8 teaspoon sweet paprika

1. Set a rack in the center and preheat the oven to 350u0b0F.
2. Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside.
3. In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper.
4. Bring to a boil over high heat. Stir in butter.
5. Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
6. Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
7. Transfer the cooked buckwheat to a medium bowl.
8. Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
9. Pour the mixture into the prepared baking pan.
10. With a rubber spatula, spread the sour cream in a layer on top.
11. Dust with paprika.
12. Bake until the edges are firm and the center is set, 45 to 50 minutes.
13. Remove from the oven and let cool for 5 minutes.
14. Run a knife along the edges and cut into 8 portions.
15. Use a spatula to remove the pieces from the pan.

rye flakes, water, buckwheat groats, dill, salt, fresh ground black pepper, unsalted butter, cottage cheese, eggs, sugar, sour cream, sweet paprika

Taken from www.food.com/recipe/buckwheat-and-cottage-cheese-casserole-256266 (may not work)