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.

Ingredients

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

1.

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!

2.

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.

3.

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

4.

Store

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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Full recipe at iFoodReal.com