Description
A simple and nutritious recipe for cooking buckwheat kasha, a toasted buckwheat groat dish that is quick to prepare and makes a wholesome side or base for meals. This recipe highlights the nutty flavor of buckwheat, enhanced with butter and a touch of salt for a comforting dish.
Ingredients
Scale
Ingredients
- 1 cup toasted buckwheat groats
- 1 3/4 cups filtered water
- 1-2 Tbsp unsalted butter (to taste)
- 1/2 tsp salt (or to taste)
Instructions
- Rinse the Buckwheat: Place the toasted buckwheat groats in a fine mesh sieve and rinse under cold running water to remove any dust or impurities. Drain well.
- Boil Water: In a medium saucepan, bring 1 3/4 cups of filtered water to a boil over medium-high heat.
- Add Buckwheat and Salt: Stir in the rinsed buckwheat groats and 1/2 teaspoon of salt to the boiling water.
- Simmer the Kasha: Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the buckwheat simmer gently for about 15-18 minutes, or until the water is fully absorbed and the grains are tender but not mushy.
- Rest and Fluff: Remove the saucepan from heat and let it sit covered for 5 minutes to allow the grains to steam and fully swell. Then, uncover and fluff the kasha gently with a fork.
- Add Butter and Serve: Stir in 1-2 tablespoons of unsalted butter according to your preference and mix well. Serve warm as a side dish or base for your meals.
Notes
- Use toasted buckwheat groats for an enhanced nutty flavor and aroma.
- Adjust salt and butter quantities to your taste preferences.
- Make sure to cover and simmer gently to avoid burning or sticking.
- Kasha pairs well with roasted vegetables, stews, or can be served as a breakfast porridge with milk and honey.
