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)


  • 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.

About Larisa Litvin

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