How to Cook Buckwheat (Kasha Recipe)
Learn How to Cook Buckwheat groats perfectly every time in 25 minutes! Make this kasha recipe and use instead of rice, bulgur, or barley.
Servings: 3 cups
Calories: 264kcal
Ingredients
- 1 cup roasted buckwheat groats
- 1 1/2 cups cold water
- 1/2 teaspoon salt
- 2 tablespoons butter
Instructions
- 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.
- Add butter, gently fluff kasha with a fork, stir and serve warm.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat buckwheat in a small pot, covered and with a splash of water. Simmer on low heat until warmed through.
Nutrition
Serving: 1cup | Calories: 264kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 395mg | Fiber: 6g | Sugar: 0.01g