Buckwheat Kasha
A comforting and earthy side dish, this buckwheat kasha is simple to prepare and naturally vegan. Toasted buckwheat groats are simmered until tender, offering a nutty flavor and satisfying texture. It pairs well with a variety of main courses.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cupbuckwheat groats, raw
- 2 cupwater
- 0.5 tspsalt
- 1 tbspolive oil
Equipment
saucepan · fork · fine-mesh sieve
The method
Step by step
- 1
Rinse the buckwheat groats thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
About 1 min
Cook’s note: Rinsing removes any dust or debris and improves the texture.
- 2
Heat the olive oil in a medium saucepan or pot over medium heat.
About 1 min
- 3
Add the rinsed buckwheat groats to the saucepan and toast them for 3-5 minutes, stirring frequently, until they are fragrant and slightly golden.
About 4 min
Cook’s note: Toasting enhances the nutty flavor of the buckwheat.
- 4
Pour in the water and add the salt to the toasted buckwheat.
About 1 min
- 5
Bring the mixture to a boil over medium-high heat.
About 2 min
- 6
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes, or until the water is absorbed and the buckwheat is tender.
About 15 min
Cook’s note: Avoid lifting the lid during simmering to retain steam.
- 7
Remove the saucepan from the heat and let it rest, still covered, for 5 minutes.
About 5 min
Cook’s note: This allows the buckwheat to fully steam and become fluffy.
- 8
Fluff the kasha with a fork before serving.
Keep it good
Store leftover buckwheat kasha in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or vegetable broth to prevent drying.
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