Buckwheat Kasha
HB-5481 · Hand-built original · Eastern European
Toasted buckwheat groats simmered in water with butter and sea salt until tender. Buckwheat is a gluten-free pseudocereal, high in fibre, and the cooked groats serve as a porridge-style breakfast or a base for other dishes.
Eastern EuropeanBreakfast23 minVegetarianGluten-freeEgg-free
Main ingredient: Buckwheat
Pairs well with: Mushroom gravy, Sour cream and dill, Fried egg
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 cup toasted buckwheat groats
- 2 cups cold water
- 1 tablespoon butter
- 1/2 teaspoon sea salt
Method
- Rinse the buckwheat in a colander under cold water and drain well.
- Combine the buckwheat, water, butter, and salt in a medium saucepan.
- Bring to a boil, cover, and simmer on low for about 20 minutes, without stirring, until the water is absorbed.
- Remove from the heat and rest, covered, for 5 minutes.
- Transfer to bowls and serve, with an additional tablespoon of butter if desired.
Prep: 5 min · Cook: 18 min · Total: 23 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).