How to Cook Buckwheat (Kasha Recipe)

Learn How to Cook Buckwheat groats perfectly every time! This superfood is gluten-free, a common staple in Eastern Europe and can be used instead of rice, bulgur or barley in many dishes.


In a fine mesh sieve, rinse buckwheat with cold water, drain well and remove any debris.


In a medium pot, add rinsed buckwheat, water and salt. Cover, bring to a boil, reduce heat to low and simmer for 15 minutes or until all water has absorbed. Do not open the lid to take a peek!


After turn off heat and let buckwheat kasha stand for 10 minutes, without opening the lid and peeking inside. Then, open the lid and add butter.


Gently fluff kasha with a fork, stir and serve warm.



Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw in the fridge overnight.

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