Oven-Baked Buckwheat with Shredded Turkey, Carrots & Melted Cheese

{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Oven-Baked Buckwheat with Shredded Turkey, Carrots & Melted Cheese”,”description”:”Toasted roasted buckwheat groats baked casserole-style with seasoned lean minced turkey, sweet julienned carrots, onions, and light melted cheese.”,”recipeCategory”:”Lunch”,”recipeIngredient”:[“50g Roasted buckwheat groats (kasha)”,”120g Lean ground turkey (or breast cubes)”,”30g Low-fat mozzarella or Gouda cheese, shredded”,”1 Medium carrot, grated”,”1/2 Yellow onion, finely chopped”,”5ml Extra virgin olive oil”,”150ml Low-sodium vegetable or chicken broth”,”Fresh dill, sea salt, black pepper”],”recipeInstructions”:[{“@type”:”HowToStep”,”position”:1,”text”:”Preheat oven to 190°C (375°F).”},{“@type”:”HowToStep”,”position”:2,”text”:”In a skillet with olive oil, sauté chopped onion and grated carrot for 4 minutes. Add turkey and cook until browned (5 min). Season with salt and pepper.”},{“@type”:”HowToStep”,”position”:3,”text”:”Rinse buckwheat and place into a small baking dish or oven-safe ramekin.”},{“@type”:”HowToStep”,”position”:4,”text”:”Layer the turkey-vegetable mixture over the buckwheat and pour warm broth on top.”},{“@type”:”HowToStep”,”position”:5,”text”:”Cover with foil and bake for 20 minutes until liquid is absorbed and grains are fluffy.”},{“@type”:”HowToStep”,”position”:6,”text”:”Remove foil, sprinkle with shredded cheese, and broil 3–4 minutes until golden and bubbling. Garnish with fresh dill.”}],”nutrition”:{“@type”:”NutritionInformation”,”calories”:”440 kcal”,”proteinContent”:”38g”,”carbohydrateContent”:”42g”,”fatContent”:”13g”,”fiberContent”:”6g”},”prepTime”:”PT10M”,”cookTime”:”PT20M”}

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Aly Owen is a certified nutritionist specializing in metabolic health, intermittent fasting protocols, and sustainable weight loss with over 8 years of clinical experience. All guidance is verified against peer-reviewed literature.

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