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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! 🙂
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)
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 (Stove-top Method):
1. Rinse and drain buckwheat well.
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 (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 Kasha
Ingredients
- 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
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.
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.
First time I’ve tried cooking (roast) buckwheat. I found that on the stovetop 18-20mins was too long & I had to add more water part way thru as it was a solid lump about to burn in the pan! The kasha was ok to eat but more mushy that I expected. Other recipes I’ve seen say 5-10 mins. Not sure if that’s long enough but looks like I’ll have to experiment a bit to get it right! Thanks for the recipes.
Hi Rob, did you possibly have it cooking on a higher heat? It sounds like the water may have evaporated too quickly.
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
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.
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 🤍
Hi Roberta, I think I haven’t tried that dish yet. But thanks for the idea and suggestion.
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!
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!
I’ve been making it in the pressure cooker lately. Such a simple and healthy way to start the day and it’s fast!
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.
Thank you so much for sharing that with me, Maria!
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.
You’re very welcome! I hope you enjoy the recipe.
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.
Can whole grain buckwheat be used as a hot cereal (ex., cream of wheat), if so, how do you make some? Thanks.
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.
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.
Yum! I’m so glad that you love it!
can I PUT BUCK WHEAT IN OVEN FOR A FEW MINUTES AFTER BOILING? HOW LONG
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.
Hi Natasha – what’s the difference between steam Buck wheat and roasted buck wheat – both look the same in packing!
thanks
Hi SJG, we prefer the roasted. We buy roasted buckwheat groats – they tend to stay firmer and are less likely to become mushy.
Amazing
I used the stovetop method as per your recipe and it came oit perfect! Congratulations on making healthier food more accessible. Thank you!
I’m so glad it all worked out, Roni! Thank you for your wonderful review!
Hi Natasha I just wanted to know,the buckwheat it has to be soaked before cooking?
Hi Eliane. No, I did not soak it first. I rinsed it. I also used toasted buckwheat groats.
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
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.
Great! Saved in my Pinterest! I love grechka buckwheat
Usually i buy it here
Thanks for pinning, Olga! I’m glad you enjoyed this recipe!
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.
I couldn’t agree with you more! Thank you for your great feedback, Angelica!
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.
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.
Hello Dana, thank you for your comments and feedback about the recipe. I’m glad you enjoyed it!
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 😀
Thank you so much for sharing that with me.
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.
Can you tell me about cooking roasted buckwheat Kasha in an instant pot. Do I need to soak it first?
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!”