Side Dishesnatashaskitchen4.8
How to Cook Buckwheat Kasha
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).
👥 2 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 5 min🔥 Cook: 18 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●pan
📝 Preparation Steps
1
Stove-top Method:
2
Rinse and drain buckwheat well.
3
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.
tsp salt (or to taste (I used sea salt))1/2
4
Rice Cooker Method:
5
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.
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