Preparing Buckwheat aka Kasha

Preparing buckwheat (aka kasha) is relatively easy, but extremely versatile, healthy, and tasty!

Buckwheat is a gluten-free, nutrient-packed, high protein, and high fiber superfood that is becoming increasingly popular due to its many health benefits. In fact, it can be compared to other super-grains like quinoa in terms of nutrient variety and density.

Buckwheat, also known as kasha, is a traditional Russian staple. Growing up my grandmother and mother would demonstrate its deliciousness through all sorts of variations including adding milk to make a hearty breakfast, using it as a side, sauteing it with veggies, and sooooo many other options. Kasha is a food that is very near and dear to me, I hope you will love it as much as I do!

How To Make Buckwheat (yields 2 cups)

Ingredients

  • 1 cup Buckwheat Groats
  • 2 cups Water
  • 1 tbsp Ghee or Butter
  • 1/2 tsp Salt or to taste

Cooking Instructions

  1. Using a strainer rinse and drain buckwheat well.
  2. Toast the buckwheat in a dry pan until all water has evaporated for about 5-7 minutes.
  3. Meanwhile in a saucepan combine 2 cups water, 1 tbsp ghee or butter and 1/2 tsp salt. Bring to a boil. Add the buckwheat.
  4. Bring to a simmer, then cover with a lid and simmer on low until all water has absorbed, about 15-20 minutes. Remove from heat and let stand with the lid on for about 5 minutes.
  5. Remove lid and gently fluff with a fork.
  6. Serve hot.

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  1. Irina French says:

    Hello Larisa, thank you for the reminder about buckwheat. I am also originally from Russia and love it. Recently I stopped eating kasha, because I read it is not great for vata, which I am. Perhaps I’m wrong and the addition if fat neutralises the drying quality? Do you recommend to eat it every day? Thank you.

    1. Larisa Litvin says:

      Hi Irina,
      Buckwheat is dear to my heat (and palate) too. Maybe it’s because we grew up eating it? ????
      From and Ayurvedic point of view, buckwheat has dry, astringent, and pungent qualities, which can aggravate Vata dosha, but buckwheat is also heating, heavy and sweet, which can alleviate Vata dosha.
      Based on that, in order not to aggravate Vata dosha, I would recommend eating buckwheat dishes (cooked with ghee or butter) during Kapha season (late winter and early spring).