Buckwheat Kasha

Buckwheat Kasha, (aka Grechka or Kasha Grain), is a type of gluten-free grain that gives you a boost of nutrients and tastes delicious. It’s now trendy all over the world, especially in Eastern Europe, where Grechka is a staple food for any home. Buckwheat is low on calories and high in nutritional values. It provides you with vitamins and minerals, especially zinc and fiber. It’s also rich in plant proteins, and the list goes on and on. Buckwheat kasha is made out of hulled and roasted buckwheat groats. Because it’s pre-roasted, it cooks much faster than raw buckwheat groats. It also has more of an earthy flavor. However, aside from this, differences between groats and whole buckwheat kasha are minimal.

Even without any seasonings, you are sure to enjoy the earthy toasted and mildly-nutty buckwheat kasha taste. If you find it too “potent,” you can pre-soak the grain for 30-60 minutes. It will also reduce the cooking time further. Slowly-toasted buckwheat kernels cooked without pre-soaking and pre-roasting. Put them into a skillet or pan and add some water. Use the 2:1 water to grain ratio. Then, bring it to a boil and let simmer for 10-20 minutes. Keep an eye on the pot as you need to catch the moment when the kernels are “al dente.” Otherwise, they will fall apart very fast, making buckwheat porridge. However, even in this form, kasha grain tastes delicious. Buckwheat uses are many as the grain has such a distinctive taste; it will go well in a pilaf. It also tastes great with sauces and meat or veggies. But you can also enjoy some sweet toasted buckwheat kasha by adding some milk and sugar to a bowl of cooked grain.

• Rinse & drain buckwheat.
• In a medium saucepan, combine 1 cup buckwheat kasha 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt.
• Bring to a simmer and cover with a tight-fitting lid.
• Simmer on low for 18-20 minutes.