Toasted Buckwheat (Kasha)
Boil kasha for a quick whole-grain base to serve under stews, in grain bowls, or even as a breakfast cereal. If you can’t find pre-toasted buckwheat groats, cook the buckwheat in a dry skillet over medium heat for four or five minutes until fragrant. Gluten-free, no added fat, vegan, vegetarian.
Servings Prep Time
4servings 2minutes
Passive Time
15minutes
Servings Prep Time
4servings 2minutes
Passive Time
15minutes
Ingredients
  • 1cup kashaaka toasted buckwheat groats (237 grams)
  • 2cups water
  • 3/4teaspoon salt
Instructions
  1. Rinse kasha and put in a medium pot with water and salt. Cover and bring to a boil over high heat. Reduce heat to simmer and cook for 10 minutes.
  2. Turn off heat and let the pot rest unopened for at least 5 minutes. Fluff with a fork.
  3. Serve hot, at room temperature, or chilled under a stew or stir-fry, in a grains bowl, or as a breakfast cereal. Keeps refrigerated for five days or frozen for up to a year.
Recipe Notes

Nutritional Information for Kasha or Toasted Buckwheat Groats

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