Espakeh casserole

Ingredients for 3 servings:

• 1 cup(s) buckwheat
• 2 cup(s) water, boiling
• 250 g vegetables, frozen, (e.g. cauliflower, broccoli + carrots) with
• some vegetable broth, granulated
• 1 tsp oregano
• little water to thaw
• 3 tbsp almonds, sweet roast +
• 1 tsp mustard seeds +
• 1 tsp coriander, whole +
• 1 tsp cumin +
• 2 chili peppers, dry +
• 1 cup(s) brown rice, (medium grain) grind
• 1 tsp turmeric – 2 tsp , not just for the color
• 2 eggs
• 500 g quark (low-fat)
• 1 tsp salt (seasoning salt), – 2 tsp (season carefully)
• 200 g cheese, medium-aged Gouda, coarsely grated
• Fat, for the molds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / own recipe

Toast the almonds and let cool. Add the buckwheat grains to boiling water, reduce the heat to low, and when the water level is within the grains, turn off the heat and let swell for about 8 minutes; they will then be dry and have a nice grain. Gently defrost the frozen vegetables in a little vegetable stock with oregano and water. Mix the quark with the eggs, then add the dry ingredients and 100g of Gouda, then carefully fold in the vegetables and the buckwheat grains. Divide the mixture between three 0.5l greased ovenproof Jena glass bowls, sprinkle with 100g of Gouda, and bake in a cold oven for about 45 minutes at 160°C fan/convection oven, or preheat to 180°-190°C using top and bottom heat and bake for about 25-30 minutes until light brown. Loosen the edges with a knife, place a flat plate on top of the hot dish, hold it firmly, turn it over, and tip the casserole onto it. Serve hot, garnishing with parsley if you have it. Very filling, perhaps enough for 4 people. Enjoy.