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How to Cook Buckwheat Kasha

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

How to Cook Buckwheat Kasha

4.82 from 49 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: Varies

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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.

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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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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Evelyn Livingston
    March 21, 2021

    I’m going to use this kasha recipe to stuff cabbage rolls. It’s so much better than rice.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Sounds good and yes, so healthy too!

      Reply

  • Mary
    March 16, 2021

    This buckwheat turns out perfect every time! Thanks!

    Reply

    • Natashas Kitchen
      March 16, 2021

      You’re welcome! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • pradeep
    February 22, 2021

    great ideas well done

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Thank you!

      Reply

  • Natasha
    February 15, 2021

    Hi Natasha,

    Today was my second time cooking Kasha. I followed the recipe except instead of adding butter, I used coconut oil. My kasha came out mushy. Could you tell me what I did wrong? Was I to boil the water first or just add all ingredients and then turn on the stove. I would love to find out the perfect way of making it, seeing that I have a 50lbs. bag of it. Thank you.

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Natasha, did you use roasted buckwheat? We buy roasted buckwheat groats – they tend to stay firmer and are less likely to become mushy. Any buckwheat I’ve purchased from European markets (like this one with Russian writing on the package), have all worked great. We buy common buckwheat and not dehulled buckwheat.

      Reply

  • Shari
    January 12, 2021

    Should/could I still coat the kasha with egg before cooking in my rice cooker?

    Reply

    • Natasha
      January 12, 2021

      Hi Shari, I haven’t tried that but I think it could work fine.

      Reply

  • Nancy loss
    January 10, 2021

    Haven’t made this in along time bought some today. Have kidney disease that is worsening so have to eat well. I used to beat an egg very well and stir it into the kasha before cooking. I really enjoyed it. Didn’t do that today so will save for breakfast tomorrow. Would like to see a recipe mixing veggies into the kasha

    Reply

  • Harry David Korss
    December 19, 2020

    Thank you.

    I grew up on Kasha.

    Love your recipe!!

    My Ultimate Comfort Food. You are an amazing Chef! Please keep it Goin! FYI- So many people that I know when I say Kasha, they don’t know what I am talking about! Do you know how to make make Kasha Varisniskkes with Bow Tie Noodles and Hamburger? Probably the best Comfort Food Dish on Planet Earth. If you would Like the recipe I would be happy to share. Harry, from, Kentfield, Ca.

    Reply

  • Eileen scandura
    December 10, 2020

    My mother made buckwheat kasha stuffed cabbage for Christmas Eve they were my favorite served by putting warm butter over them would u have the receipe

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Sounds delicious, Eileen!

      Reply

    • GLORIA LITTLE
      September 26, 2022

      I remember my polish grandmother-making saurkrught & buck wheat pirogies

      Reply

  • Dawn
    October 17, 2020

    I grew my own buckwheat this year. It is black when ripe; the black is the hard covering. Is this a good variety to cook too?

    Reply

    • Natasha
      October 18, 2020

      Hi Dawn, I haven’t tried cooking with black buckwheat so I’m not sure. You might google that.

      Reply

    • susan
      January 3, 2021

      Dawn, the black cover is a shell that needs to be removed.

      Reply

  • Olga
    July 13, 2020

    Can you double or triple this recipe? And how much water would you need?

    Reply

    • Natasha
      July 13, 2020

      Hi Olga, when double or tripling, I usually add slightly less water. You can always add a little more if needed.

      Reply

  • Rick Endris
    December 13, 2019

    Hello Natasha. Thanks for the recipe on cooking buckwheat groats as a cereal. I loved it and have always eaten cream of buckwheat never whole berries. I used your recipe and it worked perfectly as overnight recipe. I just toasted the buckwheat and put in a mason jar while still hot and poured the 1 3/4 c. boiling water over it and left it sit until the water was absorbed. I covered it, put it in the refrigerator overnight and voilá!, it was perfect for me. Just take what you want and heat for a few seconds in the microwave. That was my experience. Next I am going to try your buckwheat and pork recipe!

    Reply

    • Natashas Kitchen
      December 13, 2019

      That’s so great Rick! Thank you for sharing that with me!

      Reply

  • Irene
    December 6, 2019

    I love Russian buckwheat and ALL of your recipes! But the one difference in this recipe, is if you buy buckwheat from a regular store and whether or not you try to toast it, it immediately will turn to mush. I couldn’t get to the Russian store today and tried with organic buckwheat. Almost the second it started to warm, it turned to complete mush with pieces of uncooked buckwheat. I haven’t cooked with anything but the Russian kind before. Just a heads up.

    Reply

    • Natasha
      December 7, 2019

      Hi Irene, there are some in American supermarkets that will turn to mush which is why the source is so important.

      Reply

    • Vika
      February 6, 2020

      OMG so true! It happened to me 2 times! And all i wanted is nice falling apart like grains.. also wanted to have my childhood buckwheat where mum would boil it the we would have it cold with milk and a little sugar, so good on a hot days…

      Reply

  • Michael McPhee
    November 14, 2019

    Once cooked I try finely chopped onion in butter then add some mushrooms add it to cooked frosts. Served with Greek yoghurt swirled through it. Heaps of black pepper.

    Reply

    • Natashas Kitchen
      November 14, 2019

      Thank you so much for sharing that with me.

      Reply

    • Sean M. Brannon
      June 7, 2020

      The grechka that Amazon link leads to is outrageously expensive! The same 1.5 kilo bag costs $8 at my local Russian store in the SF Bay area.

      Reply

  • Paula H Gingrich
    October 18, 2019

    I have used cooked kasha instead of ground beef to make a delicious, vegetarian stuffed pepper.

    Reply

    • Natashas Kitchen
      October 18, 2019

      Thank you so much for sharing that with us, Paula!

      Reply

  • Alex Golder
    July 25, 2019

    Making it in the Instant Pot is a breeze. I used 1 cup of kasha to a 1 1/4 cup of chicken stock and a couple of TBs of butter. 4 minutes on high seems to do the trick. I like is mushy so I dont let it quick release

    Reply

    • Natashas Kitchen
      July 25, 2019

      Isn’t that the best!! Thank you for sharing that Alex!

      Reply

  • Judy Cecrle
    May 3, 2019

    I like making a side dish with several grains. Buck wheat, barely, wild rice, flax seed , just what ever i have on hand and mix up.

    I cook each grain separately to keep flavors pure. Then mix them up and add some miniature bow tie pasta frome international dry soup. Butter or a light gravy and yumm.

    Reply

    • Natashas Kitchen
      May 3, 2019

      Thank you so much for sharing that with me.

      Reply

  • Christopher
    April 27, 2019

    Excellent! Thank you. No more mushy Kasha.

    Reply

    • Natashas Kitchen
      April 27, 2019

      You’re welcome! I’m so happy you enjoyed it Christopher!

      Reply

  • Sabrina Messenger
    February 19, 2019

    Starting eating Buckwheat Kasha a little over a year ago. It’s supplanted oatmeal as my favorite breakfast meal, but I also like making Kasha Varnishkes with mushroom sauce. I’ve even used sausage gravy in it (like one would have with biscuits)…very tasty!

    Reply

    • Natashas Kitchen
      February 19, 2019

      That does sound tasty! Thank you for sharing that with me, Sabrina!

      Reply

  • Sue
    February 10, 2019

    I am trying to find a brand of the kasha that has good flavor and ratings. Which one would you suggest?

    Reply

    • Natasha
      February 12, 2019

      Hi Sue, I don’t have a bag in my pantry to give you a brand right now but any of the bags from European markets are generally good. The ones sold in big box grocery stores in the US like Winco are no good and turn to mush.

      Reply

    • Gary
      February 12, 2019

      Whole Foods bulk is excellent. My 90-year old mom loves it. I store in a large rubber sealed mason jar. Some WF’s stores label it “toasted buckwheat.”

      Reply

      • Natasha
        February 12, 2019

        Yes! I’ve heard good things about WF buckwheat. Thank you Gary!

        Reply

  • Katya
    January 23, 2019

    Hey Natasha! 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

    • Natashas Kitchen
      January 23, 2019

      That’s so great! Thank you so much for sharing this with all of us!

      Reply

    • Eman
      April 10, 2019

      Thank you for testing this for us! I was just going to ask Natasha for a pressure cooker time suggestion!

      Reply

      • Eman
        April 10, 2019

        Well, I did it but it was mushy, maybe my groats. I did make it perfectly in the Ip (once) but I remember that I changed the suggested time and amout of water (that was posted on another site). I just remember being so happy and shocked it worked, but I tried making it again by trying to remeber what I did and its was wrong because it came out dry. I wish I wrote it down the first time. This time it was mushy. Try if you like, but I came back to post that if you get overcooked grains just add maple sugar, milk and food process it up. It is edible and topped with coconut flakes, berries, chia seeds, dollop of whipped cream…etc it looks like your flop was intentional.

        Reply

  • Andie Zajaceskowski
    December 2, 2018

    I make Paella with buckwheat. Everyone likes it much better than rice. My father baked ground liver and buckwheat.

    Andie Zajaceskowski

    Reply

    • Natashas Kitchen
      December 2, 2018

      That’s just awesome!!

      Reply

    • Diana
      March 31, 2020

      Hi Andie, do you take same ammount of rice and replace it with buckwheat?

      Reply

  • Chuck Narrow
    November 16, 2018

    I come from a Jewish background
    and my family has cooked Kasha
    I was a small child. I’m 77. I have
    always used it as a breakfast cereal.

    1 cup Kasha, 1 egg scrambled and mixed with the Kasha in a sauce pan until well coated. Add
    2 cups of boiling water and stir
    until liquid is absorbed. Serve in cereal bowl with butter and sugar. Makes great breakfast treat.

    .

    Reply

    • Natashas Kitchen
      November 16, 2018

      Thank you so much for sharing that with us Chuck!! I’ll have to try that!!

      Reply

    • Joel
      December 2, 2018

      In my Ashkenazi family, kasha was the stuffing of choice for roast turkey. I still make it in a method similar to Chuck’s. I add the kasha to the egg and then fry in schmaltz until the kernels are separate from each other. Then I add a good stock (usually turkey) and toss in a handful of raisins. Cover and cook on low heat for 7-9 minutes until the liquid is absorbed. Delicious smothered in gravy.

      Reply

  • Grace Joo
    September 13, 2018

    Hi Natasha,
    Thanks for the recipe!
    Can I also cook buckwheat in a rice cooker? Would the measurements and directions be the same?

    Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Grace! You sure can! I have a few notes in the recipe on how to. “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.” Hope this helps.

      Reply

  • Gary Hart
    August 4, 2018

    Irene Epsenhart
    I had the mushy problem until my almost 90myear old mother straightened me out. Her side of the family is Russian.

    I was bringing it to a full boil and lowering the heat. This is the problem.

    She boils the water in a teapot, adds it to the pot with kasha, covers, stirs, and brings it to a simmer. Stir occasionally.

    Leave a little of water to be absorbed. Remove from heat and let stand until all of the water is absorbed. Fluff it up with a fork anfd bon appétit!

    Reply

    • Natashas Kitchen
      August 4, 2018

      Thank you for sharing your mother’s version with us Gary!

      Reply

  • Tati
    July 24, 2018

    Have you tried making it in instant pot yet? i just got an instant pot and was looking for a recipe. Still new to it so I am not sure how long I would cook it for.

    Reply

    • Natashas Kitchen
      July 24, 2018

      Not this specifically But here is one of our Instapot recipes! 🙂

      Reply

      • Tati
        August 4, 2018

        thanks. Can’t wait to make this plov recipe.

        Reply

        • Natashas Kitchen
          August 4, 2018

          You’re welcome!

          Reply

  • Ilanilani
    May 15, 2018

    How to make the buckwheat more softer, should I ad more water, or longer cooking?

    Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      Hi, for a softer buckwheat, add a little more water and increase the cooktime.

      Reply

  • BayBuckwheat
    April 22, 2018

    I eat roasted buckwheat Kasha every day or at least 5 times a week!
    I love it!
    Thanks for the info and the recipe!

    Reply

    • Natasha's Kitchen
      April 23, 2018

      You’re welcome! I hope you love this recipe, please let me know what you think when you decide to make it!

      Reply

  • Kristin
    February 27, 2018

    My Ukrainian boys love it with condensed milk drizzled over the top. : )

    Reply

    • Natasha's Kitchen
      February 27, 2018

      Oh yum, that sounds delicious Kristin! Thanks for sharing!

      Reply

  • Kim
    February 21, 2018

    Can I soak buckwheat overnight with almond milk and yogurt to have it for breakfast?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Kim, I honestly have never tried that or seen it done. We always cook the buckwheat. Have you seen it done that way online? I would suggest a google search for that one.

      Reply

    • Jan
      May 21, 2018

      Kim, I just made my overnight oatmeal (oat groats) and included buckwheat groats as well as wheat berries, all cooked in a crock pot overnight on low.
      Measurements — 1 cup of grains to 4 cups of water, 1 tsp salt. Cook on low in a crock pot.

      Reply

  • Javonni Gresham
    February 2, 2018

    I love buckwheat groats with butter, salt and pepper. But I was wondering how much water would you use to make a single serving?

    Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      HI Javonni, you could pretty easily cut the recipe in half using a small sauce pan with a tight fitting lid.

      Reply

  • C
    January 28, 2018

    Add crumbled bacon, green onion and chopped and sautéed mushrooms. It is amazing.

    Reply

  • Helen
    January 21, 2018

    My mother used to make Buckwheat Golombki on Fridays because we couldn’t eat back then. I’m checking out your recipe because I forgot how to cook the buckwheat that I got in the Russian store. I’m making the Golombki tomorrow. Can’t wait because its been years.

    Reply

    • Natasha's Kitchen
      January 21, 2018

      I hope you find it helpful Helen! Please let me know what you think!

      Reply

      • Helen
        January 22, 2018

        The buckwheat gloom ki came out great. Nostalgia going on today. Love all your recipes!

        Reply

        • Natasha's Kitchen
          January 22, 2018

          I’m happy to hear that Helen! Thanks for sharing!

          Reply

  • Salena
    January 1, 2018

    I also have leaky gut syndrome so I have been enjoying buckwheat every morning cooked in unsweetened coconut milk topped with berries, more coconut milk, shredded coconut and honey. So far I prefer my buckwheat not toasted but I’d like to try roasting it myself to see if that makes a difference.

    Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Salena, thanks for sharing that! My sister Anna is CNS, RN and she also has leaky gut and just started a blog about the healing benefits of leaky gut. It’s incredible for me to start learning about it and how it affects people and causes various problems and disease processes. I hope you have a chance to check out her blog!

      Reply

  • Flo Kadre
    December 20, 2017

    I like to make it and then add olive oil, salted Roma tomatoes, as well as chopped fresh parsely.

    Reply

    • Natasha's Kitchen
      December 20, 2017

      Yum, great suggestion Flo!

      Reply

      • Zoria Low
        January 1, 2018

        Is delious as an alternative for rice in cabbage rolls. Can be used as a combination of mashed potatoes dill kasha, bacon bits sauted onions in a crust similar to pot pies.

        Reply

        • Natasha
          natashaskitchen
          January 1, 2018

          I love your ideas! Thank you for sharing! 🙂

          Reply

  • Paul
    December 6, 2017

    I use the stove top method with 1 water to 1 3/4 buckwheat tsp of butter and at the end I mix it with fresh celery and parsley. I love the nutty flacor of the wheat and the crunch celery !

    Reply

    • Natasha's Kitchen
      December 6, 2017

      Yum, that sounds delish! Thanks for sharing Paul!

      Reply

    • Charlotte
      March 5, 2023

      Do I have to add butter? can I add a little olive oil instead?

      Reply

      • Natasha's Kitchen
        March 5, 2023

        Hi Charlotte, the butter really amplifies the flavor I haven’t tried this recipe without it yet.

        Reply

  • Sandy
    November 1, 2017

    Thanks for the instructions on how to cook it. I have leaky gut and supposed to avoid grain, but feel deprived without it (I also have adrenal fatigue and need some for energy). I am going to cook it and add coconut oil, unsweetened coconut, cinnamon, nutmeg, blueberries and chopped walnuts (when I have them). This is how I liked my oatmeal when I had it.

    Reply

    • Natasha's Kitchen
      November 1, 2017

      Please let me know how it turns out Sandy!

      Reply

  • Heidi Linsén
    August 27, 2017

    My late grandmother was from Russia and has evidenced the poorer years in her youth. She made buckwheat oven porridge with loads of butter. I mean a LOADS of butter. And it was best served the next day, when it was heated in a pan with a butter and when put on a plate, you added another good chunk of butter on top of it. No wonder I had all that energy growing up! 😀 Yet, I must mention, not she on none of us surprisingly never gained extra weight. But now Iḿ looking for different ways of cooking buckwheat and as I write, there is some boiling on the stove.

    Reply

    • Natasha
      natashaskitchen
      August 27, 2017

      Ha! That is common in the slavic world. My Mother always made the best pasta and rice because of the butter! Same thing in our family – we didn’t go out to eat much at all growing up and there weren’t really any serious weight problems. I suspect that eating homecooked meals (even with all the extra yummy butter), is what kept us healthy growing up 🙂 Thank you for sharing your story with us!

      Reply

  • Praphulsen Ugrasenan
    August 1, 2017

    Was in a Russian project in UAE. learned only two russian word. and that I ate that for over a month regular at noon, partly as I never new any other words and also partly coz I loved the dish

    “Grechikha and svinina”

    Never could get the love for Grechikha out of me. so started cooking it at home now my son is also big fan of it

    Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      That is so great! It’s such a healthy grain 🙂

      Reply

  • Amy
    June 2, 2017

    I am gluten free so I brought some of my own food while visiting friends.
    I invented a new breakfast while there.
    Buckwheat eggs florentine!
    I used some spinach as the first layer, then the buckwheat and topped it with a fried egg.

    Reply

    • Natasha's Kitchen
      June 2, 2017

      YUM! Thanks for sharing your great review Amy!

      Reply

  • Prema
    June 1, 2017

    In India buckwheat is cooked by women during religious fasting. Obviously very healthy and easily digestible. I have just started cooking it as I am not comfortable with wheat,rice or quinoa. So far I feel good eating it. I got the porridge buckwheat first and then the groats and have been looking at various ways of cooking it and came upon your site. In India flat breads called chapaties and fried ones called pooris are also made with buckwheat flour.

    Reply

    • Natasha's Kitchen
      June 2, 2017

      Thanks for sharing your insights with other readers! 🙂

      Reply

  • T.
    May 24, 2017

    My Slovak partner told me how his mom prepared the roasted buckwheat so it wasn’t gooey. Boil it for only 3 minutes, then put a tight fitting lid on it and turn off the heat. Let it sit and finish cooking for 15-20 minutes. I like to ‘fluff’ my rice/kasha with a fork before serving to separate the grains and it is light and soft.

    Reply

    • Natasha
      natashaskitchen
      May 25, 2017

      That is a great suggestion – thank you!! 🙂

      Reply

  • Janice Clack
    December 4, 2016

    Our family tradition is to make cabbage rolls (holubshi) with buckwheat, untoasted variety, fried salt pork and onions mixed in. A lot of work but well worth it!

    Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Mmm that sounds great!!

      Reply

  • Yakov
    November 14, 2016

    Do you have a similar recipe where instead of water you’d use milk? In other words, it would simmer in milk for some minutes. I remember my mom used to make it, and it tasted better than the water version, though was a bit trickier to prepare as far as I remember. Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      I don’t have anything like that unfortunately.

      Reply

    • Steph
      January 15, 2017

      I’ve never heard of milk, but I have made kasha with sauerkraut juice instead of water. Then I mix in some sauerkraut after it’s done cooking. It makes the kasha about 20x tastier in my book.

      Reply

  • Anubha
    November 8, 2016

    Hi, In India we have two types of Buckwheat, one without peel other is peeled one. Please let us know for this receipe, we have use peeled buckwheat or without peal

    Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      I’m not sure if I’ve ever seen unpeeled buckwheat in stores here in the US. I believe it is the peeled one. Does your peeled one look like what I have pictured here?

      Reply

  • Brian
    August 28, 2016

    I have been eating Buckwheat Groats for more than 50 years. My grandmother was Polish and always had it in the house.
    I frequently have it for breakfast, but cook it a bit differently than outlined here. I usually brown up a 1/4 cup in a tablespoon of butter and then add a cup of hot water and simmer for 12 minutes. To serve it, I add lots of butter and salt.

    Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Thank you for sharing your method! We are major buckwheat fans over here so I’ll be trying your method :).

      Reply

    • RK in Denver
      January 24, 2020

      Aha— just like the directions for Rice-a-roni. I’ll have to try that. Thx!

      Reply

  • Kalena
    August 16, 2016

    Hello Natasha; thank you for this insightful post. Going ‘buckwheat’ is a foreign concept to me but I now feel a little more comfortable, thanks to you. My question relates to the selection of buckwheat in the stores; the variety can be fairly intimidating. Whole Foods and Mom’s Organic carry a handful of varieties, to include hulled, dehulled, groats, roasted, etc. Can you clarify? Thanks in advance for your time.

    Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Buy roasted buckwheat groats – they tend to stay firmer and are less likely to become mushy. Any buckwheat I’ve purchased from European markets (like this one with Russian writing on the package), have all worked great. We buy common buckwheat and not dehulled buckwheat.

      Reply

      • Kalena
        August 18, 2016

        Thank you for your response! I will look for those at our local shop.

        Reply

  • Tina
    July 26, 2016

    Do you happen to have a picture of the buckwheat brand you bought? I live in Las Vegas, there are a few Mediterranean markets but no Russian markets. Can you please post a picture so i can see what brand it is so i can order it or have someone bring it to me from California? I have made buckwheat before and it came out mushy, probably because it wasn’t the correct kind. My husband loves Buckwheat (Greshka) so i want to make it soon.

    Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Tina, check your email. I just sent you the picture. Hope this helps.

      Reply

      • Tina
        July 26, 2016

        I received it, thank you!! =)

        Reply

  • Sparks
    July 19, 2016

    ‘I love it more than…quinoa…’.

    Whoa. Talk about damning it with faint praise. Sorry, I’m so not a quinoa fan. After several tries the mate and I gave it up as a lost cause.

    This looks lovely though. Will be making it tonight to sample. Hoping to be able to sub it for rice (tired of brown rice), and eat it for cereal. Yours was the only ‘start here’ recipe I found in the first 3 pages Google threw at me. I’m not ready to be making blini or my own soba noodles just yet. So Thank You!

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Welcome to the site, I hope you love cooked buckwheat groats. Our family eat this all the time. We eat it just as often as rice, if not more. 😄.

      Reply

  • LTLNBLT
    May 14, 2016

    This was oddly the only thing I have been able to keep down in days (I’m in my first trimester). I smothered it with Brassica & Brine’s Four Thieves kraut (divine). Great recipe!

    Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Oh and it’s so good for you too! I’m so happy it agrees with you in your first trimester. Buckwheat is a sort of superfood! That kraut sounds fantastic (did you know sauerkraut is one of the best natural probiotics?)! Where do you purchase that brand?

      Reply

      • LTLNBLT
        May 14, 2016

        Indeed! My tummy has been off all day. I opened the fridge to look for the pickles you recommended and eyed my kraut and my tummy went, “ding ding ding!”

        😉

        Brassica & Brine is a locally-made brand here in L.A. They sell at farmers markets. It’s probably the best kraut I’ve ever had! Very well-balanced and easy on the stomachs. They’re really great to just talk to about all things fermented 🙂

        http://www.brassicaandbrine.com

        Reply

        • Natasha
          natashaskitchen
          May 15, 2016

          Thanks for sharing! 🙂

          Reply

  • Helen
    April 18, 2016

    Buckwheat used to be a luxury to eat in many families in Belarus. It is one of my favourite porridge and I can eat every day. We do have special recipes when you put buckwheat and milk together overnight but it is mostly done for dieting by our women.

    Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      That’s interesting! Thanks for sharing that with us 🙂

      Reply

  • Voy
    April 5, 2016

    I must be doing something wrong! I followed the instructions but the water got absorbed by the buckwheat really quickly so I added more and it all turned to mush! Help, please! Ps I used kasha roasted buckwheat

    Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Hi Voy, where did you purchase your buckwheat? Some places (like Winco) just have really bad quality buckwheat and even if it says “toasted,” it turns mushy. Also, did you test your buckwheat when the water was absorbed to see if it was cooked?

      Reply

      • Voy
        April 7, 2016

        Hi Natasha
        It was from a local Turkish shop I think. The water was absorbed within a few mins so I thought it was strange if you recommend 18-20 mins cooking.

        Reply

        • Natasha
          natashaskitchen
          April 7, 2016

          That is odd. I’ve never had that happen before. Are you certain you used the same amount of water?

          Reply

  • АК
    March 31, 2016

    buckweat in a ricekooker comes out perfectly (only if it is pre-roasted)

    Also – pre-roasted cooked buckweat is good then to stir fry with butter.. very tasty.. also for the good buckweat it is important to cover it after taking out from stove and wrap it in the blanket for an hour (similar effect in the pressure cooker on the “keep warm” option).. then it will come out all grain non stick together and very fluffy.. russian grandmas use to do this …

    Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Thank you so much for sharing that! Wrapping it that way also makes it a great make-ahead option!

      Reply

  • Michele
    March 16, 2016

    I buy toasted buckwheat at Nuts.com and mix it with raw hemp seed and chia seeds. I mix a tablespoon or 2 of this mixture into yogurt, oatmeal, or cottage cheese along with fresh fruit. It’s better if you let it sit overnight. The buckwheat stays somewhat crunchy and nut like. Great take along breakfast!
    I also make delicious cabbage rolls with buckwheat and mushrooms instead of ground meat. One of my favorites.

    Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      That’s so interesting!! Does the buckwheat soften overnight in yogurt and can be eaten uncooked?

      Reply

      • Michele
        March 17, 2016

        Yes, it is crunchy but not hard. I always used to put almonds or cashews in my oatmeal/yogurt/cottage cheese but am trying to cut calories. The buckwheat gives my the same crunch.

        Reply

  • Leesa
    February 22, 2016

    Hi Natasha,

    I just found your blog while looking for a recipe for cooking buckwheat.. thanks for the tip about grilling it first, I popped it in the microwave and zapped it until brown, like I do when grilling nuts… it worked fine.. I really loved the taste of the cooked buckwheat.. I didn’t use butter, but added some oat/hazlnut milk at the end, which added a really nice flavour and texture, I also added chopped apple pieces to the water, yum ! and then I added blueberries and sunflower seeds with a stream of maple syrup at the end.. What a delish breakfast.. in every bite. I am surprised I have never cooked buckwheat kasha before, my grandfather was Ukranian!! I never met him, though.. Unfortunately.
    But, I bet he ate this often.
    Thanks… Leesa

    Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Welcome to the site Leesa 😃. Thank you for sharing your delicious ideas with us! Buckwheat is definitely a staple among the slavic people. It’s wonderful that you can keep those traditions alive.

      Reply

  • Emily
    February 21, 2016

    Hi Natasha!:) I’ve been wanting to try buckwheat for a while, but haven’t been able to find it at the store – a few days ago, I *finally* found some at the local Whole Foods:) However – their buckwheat was labeled as “Raw Buckwheat Groats”… Can I still use this for buckwheat recipes?

    Reply

    • Emily
      February 21, 2016

      Oh gosh, wow – just noticed your note on how to toast it in the skillet! LOL! But now I can’t wait to try this!! Your recipes are absolutely fool-proof – they always come out fantastic!

      Reply

      • Natasha
        natashaskitchen
        February 21, 2016

        Emily, thank you for the compliment and I hope you’ll find many more favorites here 😊.

        Reply

  • DeeDee Wilson
    February 13, 2016

    I mix the dry,toasted buckwheat with one egg, let it soak for a few minutes, turn it into my iron skillet and toast until the egg coating is completely dry. Add stock or water, simmer for 20 minutes or so. Fluff it up nad let it rest with the lid askew while you finish supper. Delicious with pork roast and pork gravy.

    Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Thank you for sharing your version 😀.

      Reply

  • Linda
    January 17, 2016

    To avoid the development of ‘mush’ my mom used to toast the dry buckwheat with an egg in a skillet. This separated and coated each kernel of buckwheat. Then it got added to browned onions with water to boil it up. My mother-in-law added “bows” to it (semolina noodles in the shape of bows).

    Reply

    • Natasha
      natashaskitchen
      January 17, 2016

      Linda, what a great tip, thanks for sharing. I would like to try it out, just need to buy more buckwheat 😁.

      Reply

  • Naomi
    September 22, 2015

    Anyone else cook the buckwheat in the rice cooker amd it was over cooked? I like tje convinience but it looks like porridge. Still tastes good.

    Reply

    • Natasha
      natashaskitchen
      September 22, 2015

      A rice cooker usually works by cooking until all the water is gone. If you are getting overcooked buckwheat, the most likely reason is too much water. Cut back on the amount of water you are using and see if that fixes the problem.

      Reply

  • vera bentley
    September 2, 2015

    my (late) dad used to luv this cold (next day) with cold milk & sugar 🙂

    Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      Isn’t it wonderful how food brings back memories of loved ones? 🙂 Thanks for sharing that with me 🙂

      Reply

  • andrea
    July 8, 2015

    I mix it with my porridge every morning.

    Reply

  • Marianna
    April 28, 2015

    I love buckwheat with boiled milk in the morning especially with almond milk and honey! Yummy

    Reply

    • Natasha
      natashaskitchen
      April 28, 2015

      Mmmm honey and almond milk sound great!

      Reply

  • Yuliya
    March 21, 2015

    I love buckwheat! Thanks for bringing the spotlight to it!

    Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      It’s such a wonderful and healthy food and I don’t think it gets nearly the attention that it deserves.

      Reply

  • Alesya Izoita
    March 10, 2015

    As all proper Ukrainians, I love buckwheat! Recently I purchased buckwheat (not from the Russian store, as usual and a big mistake). As I cooked, the grains turned to mush even before the water would boil. I tried again. Same thing! And again…

    Reading your post I realized that they must not have been roasted. Thank you for that tid-bit, I will try roasting them and see what happens.

    Reply

    • Natasha
      natashaskitchen
      March 11, 2015

      If it’s really mushy, you might add a little less water too, but yes toasting the kernels definitely helps 🙂

      Reply

  • Dmitri
    March 7, 2015

    This is one of the greatest meal. But we put butter is already ready. Anyway buckwheat is one of most useful meat for your body and soul. And today buckwheat is one of the product which is GMO free. You can mix buckwheat kasha with everything you want ex. meat, tomato sauce, kidney beans, even gherkins. I like kasha with onion and garlic, fry a bit 2-3 minutes and then add to kasha and the of course butter a bit. Also buckwheat has a lot of folium acid, if you want to have children eat with your husband eat buckwheat kasha and be always strong 🙂

    Reply

    • Natasha
      natashaskitchen
      March 7, 2015

      I agree there are so many health benefits for the entire family. Thank you so much for sharing how you like to prepare it 🙂

      Reply

  • Natalie
    March 2, 2015

    I love buckwheat. Unfortunately my husband doesn’t, so I don’t get to eat it very often. I do remember eating it like cereal as a child – with just milk over it (of course after it was cooked). I preferred it warm, but my brother liked it with cold milk.

    Reply

  • Nataliya
    February 26, 2015

    I just made grechka in my pressure cooker yesterday, and I love how it holds it shape very well and cooked through, when I did it on stove top I didn’t like how it all falls apart. I did use less water though 1:1 ratio and just a tiny bit more water maybe 1\8 c extra, topped with butter during cooking, high pressure for 4 mins, then 10min Natural pressure release. Great results!

    Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      My rice cooker is similar in that the kernels turn out more formed and firm than on the stove. I haven’t tried making this in a pressure cooker. Thank you so much for sharing your tips with me for how you made it! I’m sure someone else will have questions about making it in a pressure cooker :).

      Reply

  • Shinee
    February 24, 2015

    Обожаю гречку! But my husband not so much. So I just mix some buckwheat with jasmine rice so both of us can enjoy. 🙂

    Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      I totally love the idea of mixing buckwheat with rice. That is brilliant!

      Reply

  • Lana
    February 23, 2015

    My mom makes buckwheat kind of like plov. I used to hate the taste and smell of buckwheat until she made it like that. I might have to ask her how she makes it and share it with you.

    Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      That would be wonderful!! That is brilliant to make it like plov, especially if it made a buckwheat fan out of you 🙂

      Reply

  • sheri
    February 21, 2015

    i love Buckwheat too, enjoy it plain or with beans, spices, salsa, and sour cream, soooo good. Thanks for showing me how to toast it.

    Reply

    • Natasha
      natashaskitchen
      February 21, 2015

      Hi Sheri! Thanks for sharing how you like buckwheat. All of that sounds so good and now I’m hungry all over again 😉

      Reply

    • Ian Stuart
      January 10, 2020

      I am in love with buckwheat. I am holding you responsible Natasha – I can’t get enough of it. And thanks to all your lovely respondents I know now about buckwheat for breakfast.

      Reply

      • Natashas Kitchen
        January 10, 2020

        Good thing its good for you, Ian! I’m so glad you’ve enjoyed this recipe.

        Reply

  • Ana S
    February 18, 2015

    My husband loves to cook steak and have buckwheat on the side. That’s usually what he cooks for both of us when IM Working late. Buckwheat with gravy sounds delicious, what kind do you do?

    Reply

  • Olviya@servingsisters.com
    February 17, 2015

    I always used to go back to your original buckwheat post and omitted the mushrooms (when I wanted plain buckwheat), and now I have a new post to go to. 🙂 I need to make buckwheat more often-I really do love it!
    I remember eating warm buckwheat with milk when I was younger…kind of like oatmeal?

    Reply

    • Natasha
      natashaskitchen
      February 18, 2015

      I’ve had several people say they enjoy it with milk. I haven’t tried that, but it does sound like a nice and healthy breakfast! 🙂

      Reply

  • Lina
    February 17, 2015

    I love love buckwheat!! I like to eat it in many ways! I like it with milk, just cook buckwheat how you usually do it and then when I heat it up the next day I add milk just like cereal. I also cook soup with buckwheat (similar to rice soup) and I love to eat it with warm fresh bread with butter, Yumm!

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      Mmm sounds so homey 🙂

      Reply

  • alena h.
    February 17, 2015

    We love grechka at our house. I usually make it with mushrooms, or buckwheat soup, and I’ve also tried stuffing a bird and baking it in oven. All very good if you’re a fan of grechka. Now, I know some people cook it in milk but I did not like that at all. I guess it depends on what you’re used to.

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      I haven’t tried cooking it in milk but I sure love all of your suggestions! Thank you so much for sharing! How do you make the soup? We’re big fans of buckwheat in our family.

      Reply

      • alena h.
        February 17, 2015

        I believe olgasflavorfactory has the soup recipe. She uses beef, I usually do it with whatever I have, chicken or Turkey.

        Reply

        • Natasha
          natashaskitchen
          February 18, 2015

          Thank you so much for sharing that! 🙂

          Reply

  • natasha
    February 16, 2015

    Buckwheat is the best like cereal, I just make sure that I don’t cook it with butter. THE best breakfast food for me! Love it! 8)

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      So you just cook it in water? Do you add milk or just enjoy it plain?

      Reply

  • olga
    February 16, 2015

    Thank you for posting this recipe. I actually bought some buck wheat from Russian store cause my hubby is a fan of it. And I haven’t made any. For I wasn’t sure how. I don’t like buckwheat in general and the smell too. But with gravy I can comprimise. Now how to get my kids to try it too.

    Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      My son eats it with gravy over the top :). Have you tried giving it to them with gravy? I’ve also snuck it into meat patties (katleti) and my son ate them up!

      Reply

  • Nadya
    February 16, 2015

    I love buckwheat! I was so excited when I found it here in the US.
    I cook it with chicken drumsticks a lot. I pour biking hot water over buckwheat and cover for 5min, then transfer it to a baking dish, place chicken drumsticks on top. Then place some pieces of butter on top of everything and season to taste with pepper, Veggetta seasoning, and some herbs. Cover with foil and cook @350 for about an hour. Take away the foil 5mun before taking out of the oven.
    I love how buckwheat gets cooked in the chicken juices… So yummy 🙂

    Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      That’s brilliant and I absolutely love your idea! How much buckwheat to water do you use? I’m so excited to give it a try!

      Reply

      • Nadya
        February 16, 2015

        I use 2 cups of water per each 1 cup of buckwheat.

        Reply

        • Natasha
          natashaskitchen
          February 17, 2015

          Thank you so much Nadya!! 🙂

          Reply

  • Adi
    February 16, 2015

    Hi Natasha, Thank you so much for this recipe. I was waiting for it :-). I can see the the whole Mendeleev Table is in a grain of buckwheat. Great food! may I ask, how should I adapt it for oven cooking? Thank you,Adi

    Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      I don’t currently have any oven-baked buckwheat recipes but I do love the idea of making a casserole buckwheat recipe. Thanks for the idea! I’ll add it to my list of things to experiment with 🙂

      Reply

      • Adi
        February 16, 2015

        Thank you so much Natasha

        Reply

        • Larisa
          February 17, 2015

          I stuff duckling with buckweat, i mix buckweat with spices i like , diced onions, grated carrots and stuff the duck with it. Then i bake it in the oven. Buckweat comes out soooo flavorful and delicious,. Iprior to stuffing the duck i cover it generously with mayo,&blk pepper inside and outside, that way the meat is flavorful also

          Reply

          • Natasha
            natashaskitchen
            February 17, 2015

            That is a great idea! I love that you are using buckwheat as stuffing and I’m sure it tastes amazing!

    • Erin R.
      February 21, 2015

      Mix about two cups (cooked and cooled) with an egg, press into a pie plate and bake 20 minutes. It’s a fantastic crust for a quiche. I do it with millet all the time.

      Reply

      • Natasha
        natashaskitchen
        February 21, 2015

        That’s brilliant! I love it! Thank you for sharing your creative idea! 🙂

        Reply

  • Shelby @ Go Eat and Repeat
    February 15, 2015

    I love how you posted this! Putting grains like this into dishes is SO EASY and yet it packs the meal with so much good nutrition. Love this!

    Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      Thank you Shelby :). That’s so true! We use buckwheat quite a bit in our house and like to get creative with it :).

      Reply

  • Olga
    February 15, 2015

    My family loves kasha. I have also cooked it in broth for extra flavor and have topped it with either sautéed onions or mushrooms. A dollop of sour cream on the side is also yummy.

    Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      I love the idea of cooking it in broth and adding onions with mushrooms. We love the mushroom version too (I have a recipe posted in the first paragraph of this post). I also love it plain. Buckwheat is just great all around! 🙂

      Reply

  • Julie
    February 15, 2015

    I love buckwheat! I made some just yesterday. Thanks for the recipe.

    Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      Me too!! I crave it every time I look at the pictures. I’m a major fan 🙂

      Reply

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