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)

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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.

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How to Cook Buckwheat (Stove-top Method):

1. Rinse and drain buckwheat well.

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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.

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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 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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • jeanne
    June 17, 2024

    And how are the rest of us to find good quality with no way to find or evaluate Ukrainian or other sources outside the US. I see some on amazon but evaluating them?

    Reply

    • Natasha
      June 19, 2024

      It does fee like a needle in a haystack. The best source I’ve found is at a local European store. Check if your area has one. I’ve also heard the one at whole foods is decent.

      Reply

  • Rita Cooper
    June 12, 2024

    When I first tried cooking kasha, there was an initial step of coating the groats with an egg mixture in a frying pan. Are you familiar with this? Is it a variation of the roasting process? It’s been awhile and I can’t find that brand. It came in a golden colored box. I was just curious. Thank you.

    Reply

    • Natasha
      June 12, 2024

      Hi Rita, we toast on a dry skillet but we don’t add egg to it. You might find what you are looking for in a European store. I think they have the best variety and quality for buckwheat.

      Reply

  • Stefania Myhaluk
    June 6, 2024

    You should try buckwheat from Ukraine. It grows on good black soil and is much better.
    I have it with shkwarky and bryndzia.

    Reply

  • Nikolai
    June 1, 2024

    No wonder why I feel always different when compared to example…I skipped buckwheat toast phase!
    Does that make affection I wonder?

    Reply

    • Natasha
      June 2, 2024

      HI Nikolai, it could be either toasting the buckwheat or the type of buckwheat you are using – some are just mushier than others. Whole foods has a good one and also European stores have been the best source for us for buckwheat.

      Reply

  • Jessica
    May 30, 2024

    For anyone who is saying it’s mushy: try using the same ingredients and ratio, but starting the water, butter and salt to boil, and then put the kasha in once boiling. Continue on with the recipe as written, cook on low until water absorbed.

    This is what always works for me when I can’t get my usual trusted kasha brand.

    Reply

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