How to Cook Buckwheat (Kasha)

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Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, zinc, and many other nutrients, buckwheat is a healthy addition to any soup, or great as a side. The ratio of water to buckwheat is 1 cup buckwheat, to 1.5 cups of water. You can try a 1 to 2 cup ratio, but the buckwheat may be more mushy, or have a longer cooking time. This recipe will use 2 cups of buckwheat.
Total Preparation and/or Cooking Time:
Step 1:
Get 2 cups of buckwheat. Check for any debris which may have entered in packing. If you must, rinse with water, but be aware pre-rinsing the buckwheat can create a mushy texture. If the buckwheat has been roasted (kasha) you are good to go, otherwise consider roasting/toasting the buckwheat in a shallow sauce pan to firm its texture and enhance its flavor.
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Step 2:
Next add 3 cups of water and 1/2 a teaspoon of salt to a pot and set to high heat. You can add olive oil as well if you wish, or more salt to taste.
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Step 3:
Once the water has started boiling, add the 2 cups of buckwheat. Leave the pot without a lid, and the heat on high.
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Step 4:
Once the buckwheat has expanded and all the visible "top" water has been absorbed turn the heat down to low and place a lid on the pot. Leave the buckwheat to cook for another 5-15 minutes, till all the bottom water has been absorbed.
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Step 5:
The buckwheat is now cooked.
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Step 6:
You are now done, and have cooked buckwheat, a hearty grain that is great on cold days. It pairs well with dark leafy greens as well as beans and legumes, fried onions, or mushrooms.
Click to see complete nutrition facts for Buckwheat
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Buckwheat can also be cooked in a shallow sauce pan to have a firmer texture, please refer to this article for more information.

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