BUCKWHEAT AND COTTAGE CHEESE CASSEROLE

Steps:

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