How to Cook Buckwheat Kasha

Here’s your go-to guide for making perfect buckwheat kasha — a hearty, nutty, and naturally gluten-free dish that’s ready in no time!

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🌾 How to Cook Buckwheat Kasha

🍽️ Servings: 2–4

🕒 Prep Time: 5 min | Cook Time: 15–20 min

📌 Nutty | Fluffy | Gluten-Free

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📝 Ingredients:

• 1 cup buckwheat groats (toasted, or “kasha”)
• 2 cups water or vegetable broth
• ½ tsp salt
• 1 tbsp butter or olive oil (optional, for flavor)

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🔥 Instructions:

1. Toast (if not already toasted):

If your buckwheat isn’t pre-toasted (look for a dark golden brown color), dry toast it in a skillet over medium heat for 4–5 minutes until fragrant. Stir frequently to avoid burning.

2. Boil water or broth:

Bring 2 cups of water or broth to a boil in a medium saucepan. Add salt.

3. Add buckwheat:

Stir in the buckwheat groats. Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes, or until the liquid is absorbed.

4. Let it sit:

Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork and stir in butter or olive oil, if desired.

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✅ Tips & Notes:

• For fluffier grains, rinse buckwheat in a fine mesh strainer before cooking.
• For a creamier texture, cook with more liquid (2.5–3 cups water to 1 cup buckwheat).
• Add sautéed onions, mushrooms, or a fried egg for a traditional Eastern European twist.
• Use broth for extra flavor.

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❄️ Storage:

• Fridge: Store in an airtight container for up to 4–5 days.
• Freeze: Freeze for up to 2 months. Reheat with a splash of water or broth.