How to Cook Buckwheat. Did you know it's a Super Food and Gluten Free?! @natashaskitchen

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Buckwheat is a superfood that you may not know about. It’s definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! I love it more than rice or quinoa. It’s also completely gluten free!

It’s name is a little deceiving because it’s called buckwheat but there is no relation to wheat – none whatsoever! It’s also just as simple to make as white rice. My son loves buckwheat with this mushroom gravy on it and I love it plain with butter (pickle on the side of course).

We’ll be rolling out some really yummy buckwheat recipes like this buckwheat with mushrooms so be sure to pin this one for later! Also, read on to learn why buckwheat is so good for you! 🙂

How to Cook Buckwheat. Did you know it's a Super Food and Gluten Free?! @natashaskitchen

Ingredients for Basic Buckwheat:

1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp butter, to taste (I used unsalted butter)
1/2 tsp salt, or to taste (I used sea salt)

How to Cook Buckwheat Kasha-2

Note:

I love this buckwheat sold at the Russian store because it usually comes pre-toasted and is golden brown in color. If the buckwheat you buy is not toasted, you can quickly toast it on a dry skillet over medium heat 4-5 min until it is golden brown in color then remove from heat and proceed with the recipe.

How to Cook Buckwheat Kasha-3

How to Cook Buckwheat (Stove-top Method):

1. Rinse and drain buckwheat well.

How to Cook Buckwheat Kasha-4

2. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in additional 1 Tbsp butter if desired.

How-to-Cook-Buckwheat-Kasha-8

How to Cook Buckwheat (Rice Cooker Method):

Transfer all ingredients to the rice cooker and set on the white rice setting. When it’s done, add an extra Tablespoon of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem a little dry. Serve hot.

Buckwheat Nutrition info:

Buckwheat is a great source of Potassium, Fiber, Protein, Iron, and Vitamin B6. It is also a good source of manganese, magnesium, copper, and zinc, which are great for the immune system. Yeah it’s definitely good for you and much healthier than white rice. 🙂

How to Cook Buckwheat. Did you know it's a Super Food and Gluten Free?! @natashaskitchen

Natasha's Kitchen Cookbook

How to Cook Buckwheat Kasha

4.82 from 50 votes
Author: Natasha of NatashasKitchen.com
How to Cook Buckwheat. Did you know it's a Super Food and Gluten Free?! @natashaskitchen
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

Ingredients 

Servings: 2 cups
  • 1 cup toasted buckwheat groats
  • 1 3/4 cups filtered water
  • 1-2 Tbsp unsalted butter, to taste (I used unsalted butter)
  • 1/2 tsp salt, or to taste (I used sea salt)

Instructions

Stove-top Method:

  • Rinse and drain buckwheat well.
  • In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.

Rice Cooker Method:

  • Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

Notes

Selecting & Toasting Buckwheat: I love the buckwheat at the Russian store because it usually comes pre-toasted and is golden brown in color. If the buckwheat you buy is not toasted, you can quickly toast it on a dry skillet over medium heat 4-5 min until it is golden brown in color then remove from heat and proceed with the recipe.
Nutrition Info: Buckwheat is a great source of Potassium, Fiber, Protein, Iron, Vitamin B6 and Magnesium. It is also a good source of manganese, magnesium, copper, and zinc, which are great for the immune system. Yeah it's definitely good for you.
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Buckwheat Kasha
Skill Level: Easy
Cost to Make: $

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How to Cook Buckwheat. Did you know it's a Super Food and Gluten Free?! @natashaskitchen

Do you get creative with buckwheat (grechka)? I’d love to hear how you prepare and serve it. Are you a gravy lover too? Let me know in a comment below. I’m always looking for new ways to cook this stuff up.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Josh
    December 13, 2023

    Здрасьте Наташа) у меня есть вопрос. I was at the Russian/Eastern European grocery store after an out of town doctor appointment. I wasn’t fully thinking properly and accidentally grabbed what I thought package of the Pole Buckwheat but now I’m home it seems I grabbed a bag of crushed buckwheat. It’s not flour consistency, but broken into smaller pieces. Will it cook similarly to whole Buckwheat? I’m learning Russian currently but not enough to follow cooking directions without trying to type it all into Yandex

    Reply

    • Natashas Kitchen
      December 14, 2023

      Hi Josh, that’s a good quesiton, I imagine that it will still work, but it may be a different consistency since roasted whole buckweat is intended to stay firmer and less likely to become mushy. So you may see a more mushy outcome.

      Reply

  • Roberta Cantelon
    November 12, 2023

    I had a layover in Moscow once and ordered a Buckwheat dish for breakfast. It had green onions and I believe other ingredients which I can’t remember… served with sour cream. Does this ring a bell?
    I’d love to know what it is & how to make!
    Thank you 🤍

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Hi Roberta, I think I haven’t tried that dish yet. But thanks for the idea and suggestion.

      Reply

  • Jenn
    May 31, 2023

    I tried your recipe twice and for some reason my buckwheat comes out more like porridge even after 10min of cooking on low. I add pasta (bowties) and fried sliced mushrooms and diced onions with soya sauce (to taste) – the way mom used to make it!

    Reply

    • Natasha
      June 2, 2023

      Hi Jenn, it’s the type of buckwheat you are using. See my suggestion for sourcing buckwheat in the post above. I hope that helps!

      Reply

  • paul
    January 22, 2023

    I’ve been making it in the pressure cooker lately. Such a simple and healthy way to start the day and it’s fast!

    Reply

  • Maria
    January 17, 2023

    I hadn’t made kasha in a long time, so I couldn’t remember whether to boil the water first or cook it all together. I just made it now, and I find that when I cook the buckwheat mixed into the water, not only does it turn out mushy, but not all the grains cook evenly. Next time I will boil the water first. I remember now that that’s how I used to cook it and it turned out nice and fluffy.

    Reply

    • Natashas Kitchen
      January 18, 2023

      Thank you so much for sharing that with me, Maria!

      Reply

  • Maria
    January 17, 2023

    I love kasha. Thanks for the basic recipe, which is what I needed. I like it as a side like rice, but I also like to make tabouli with it! I don’t use the traditional tabouli proportions (i.e, mostly parsley and hardly any grain); I like to be able to taste the kasha! But I put in parsley, onion, tomatoes, lemon juice, olive oil, mint leaves, and salt. Yummier and healthier than bulghur wheat.

    Reply

    • NatashasKitchen.com
      January 17, 2023

      You’re very welcome! I hope you enjoy the recipe.

      Reply

  • Led_Zep
    November 30, 2022

    I’d never cooked with buckwheat until I searched for a Ukrainian comfort food, and it truly nice. I wanted to share something through food, as I thankfully can not feel fully what they are going through at this time. I hope my Ukrainian friends can enjoy Kasha in peace again soon.

    Reply

  • db
    October 14, 2022

    Can whole grain buckwheat be used as a hot cereal (ex., cream of wheat), if so, how do you make some? Thanks.

    Reply

    • Natasha
      October 17, 2022

      Hi Db, I haven’t tried milling buckwheat for hot cereal. You might need to google that for a better answer. Sorry I can’t be more helpful, I just haven’t experimented with that.

      Reply

    • M.A.
      August 4, 2023

      I make it just the way the above recipe specifies, and mix it with Greek yogurt with fruit on top (sliced banana and blueberries is my favorite). It’s one of my best quick and easy breakfasts.

      Reply

      • Natasha's Kitchen
        August 4, 2023

        Yum! I’m so glad that you love it!

        Reply

  • GLORIA LITTLE
    September 26, 2022

    can I PUT BUCK WHEAT IN OVEN FOR A FEW MINUTES AFTER BOILING? HOW LONG

    Reply

    • NatashasKitchen.com
      September 26, 2022

      Hi Gloria. I have not tested this to advise. You may try researching on google to see if you find what you are looking for.

      Reply

  • sjg
    September 11, 2022

    Hi Natasha – what’s the difference between steam Buck wheat and roasted buck wheat – both look the same in packing!
    thanks

    Reply

    • Natashas Kitchen
      September 14, 2022

      Hi SJG, we prefer the roasted. We buy roasted buckwheat groats – they tend to stay firmer and are less likely to become mushy.

      Reply

  • Roni Ludvig
    August 30, 2022

    Amazing
    I used the stovetop method as per your recipe and it came oit perfect! Congratulations on making healthier food more accessible. Thank you!

    Reply

    • Natashas Kitchen
      August 30, 2022

      I’m so glad it all worked out, Roni! Thank you for your wonderful review!

      Reply

  • Eliane
    May 17, 2022

    Hi Natasha I just wanted to know,the buckwheat it has to be soaked before cooking?

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Eliane. No, I did not soak it first. I rinsed it. I also used toasted buckwheat groats.

      Reply

  • Jenny
    March 22, 2022

    Hi Natasha I recently went to a restaurant where we were served a soft cooked buckwheat with a crunchy buckwheat on top of the soft then on top of all this was a slow cooked kangaroo tail in a gravy. Lovely my question is how do you get crunchy cooked buckwheat have failed several times trying to replicate the soft and crunchy by I loved it and would like to use it more frequently at home. Thank you

    Reply

    • Natasha
      March 26, 2022

      Hi Jenny, I have found that it has everything to do with the type of buckwheat you buy at the store. You might swap it out for a different brand or try what I recommend above in the post.

      Reply

  • Olga
    November 15, 2021

    Great! Saved in my Pinterest! I love grechka buckwheat
    Usually i buy it here

    Reply

    • Natashas Kitchen
      November 15, 2021

      Thanks for pinning, Olga! I’m glad you enjoyed this recipe!

      Reply

  • Angelica
    October 18, 2021

    Perfect Russian buckwheat! I’m originally from Belarus and love my buckwheat porridge on a regular basis. This recipe is very authentic and makes the best buckwheat.
    I would recommend using only authentic Russian buckwheat to cook this. I buy my buckwheat on Amazon, because my closest Russian store is too far away to drive. I tried using Bobs Red Mill buckwheat and it’s just not the same. You know it’s good buckwheat when the raw kernels have a dark brown color. The light brown kernels just don’t do the trick.

    Reply

    • Natashas Kitchen
      October 18, 2021

      I couldn’t agree with you more! Thank you for your great feedback, Angelica!

      Reply

    • Angela
      June 22, 2022

      Thankyou for explaining quality and brand of buckwheat. I am just starting to use buckwheat thus needed to know how to cook it. I bought flour, next time will buy the kernels.

      Reply

  • Dana
    April 25, 2021

    Love your buckwheat recipes- I eat it for breakfast with apples, kefir, a little milk, sliced almonds, chia seeds and a bit of cinnamon on top. I have found cooking it in the instant pot is easiest. I place one cup of Russian roasted buckwheat with one cup of water into the pot and cook for 9 minutes at the low pressure setting. It come out perfect- not mushy all the time and stay well in the frig for several days.

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Hello Dana, thank you for your comments and feedback about the recipe. I’m glad you enjoyed it!

      Reply

  • Rachel T
    April 9, 2021

    I love it plain too but my family likes it the way my mom used to make it so I cook it like her.
    Sauté 1 med onion and 1 med carrot and 5 tablespoons of oil. Wash 1 cup buckwheat and throw it over onions. Add 3-4table spoons med salsa (we like the flavor and veggies that go it) or just crushed tomatoes (3/4 can). Add salt and black pepper and 1-2 bay leafs. Add 2 cups water, mix well and bring it to a boil then slow cook for another 10-15min. You can garnish with chopped dill or parsley! It’s delicious and much healthier than rice for sure 😀

    Reply

    • Natashas Kitchen
      April 9, 2021

      Thank you so much for sharing that with me.

      Reply

      • Lois Winsen
        December 21, 2023

        My recipe includes a beaten egg. Once the kasha has toasted a little in a large pan, I add a beaten egg, and keep stirring until the egg is fully absorbed. Then I add water or chicken broth and seasoning. close the lid and let it finish. It keeps the groats separated and avoids mush.

        Reply

  • Linda Cohen
    March 27, 2021

    Can you tell me about cooking roasted buckwheat Kasha in an instant pot. Do I need to soak it first?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Linda, Here’s what one of our readers wrote using an Instant Pot, I hope this is helpful. “Just wanted to leave feedback about an instant pot/pressure cooker method. I found another recipe before I came here so I had done the 1cup of buckwheat to 2 cups of water ratio. I ended up doing 2 cups of buckwheat so we have plenty. It only took 4 minutes of pressure cooking. But I managed to forget to release so it kept warm for another 8-9. It turned out perfect! Maybe something to test..maybe 5 or 6 minutes with quick release. 🙂 After getting a pressure cooker, I’m always out to make all sorts of things in there!”

      Reply

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