How to Cook Buckwheat
Buckwheat is a healthy, gluten-free seed with a nutty, toasty flavor and soft texture. It is not as popular as oats and wheat and often under-appreciated, but it’s so easy to prepare and inexpensive. Its name “buckwheat” is a little confusing and included in the list of grains, but it is not related to wheat and it is not a grain. It’s just as simple to prepare as White Rice. Learn How to Cook Buckwheat Kasha perfectly every time!
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I was not a buckwheat eater for all my childhood and youth years. About 2 years ago I somehow made myself try it and over these years it became one of my favorite easy meals to enjoy.
Buckwheat kasha is very versatile and can be eaten as a porridge for breakfast to replace those colorful breakfast cereals or as savory dish for lunch or dinner. It is great served with Pork Meatballs, Chicken Drumsticks or Tenderloins with a side of asparagus or Lettuce Radish Salad. In under an hour, you can prepare a wonderful and satisfying meal.
What is Buckwheat?
Buckwheat is a healthy, gluten-free seed with a nutty, toasty flavor and soft texture. Often times its name “buckwheat” is a little confusing and included in the list of grains, but it is not related to wheat and it is not a grain. It’s just as simple to prepare as White Rice, but considered as one of the healthiest meals. If you are trying to avoid gluten and eat gluten free, buckwheat is perfect for you!
Where Can I Purchase Buckwheat?
We love this buckwheat sold at the Russian, European or Asian markets. It usually comes pre-toasted and is golden brown color. If the buckwheat you purchased is not toasted, toasting buckwheat is pretty simple.
You can quickly toast it on a dry skillet over medium heat for 4-5 minutes until golden brown. Then remove from heat and proceed with the recipe.
As much as I am trying to stick to organic products, this is probably the only time I would not purchase organic product. Organic buckwheat comes with different texture than what we are used to, therefore, this recipe just might not work with it well.
I always make sure to have buckwheat in my pantry and never run low. It’s one of the easiest meals to prepare, especially when I’m in a hurry or running out of dinner ideas.
Ingredients for Cooked Buckwheat:
You will need only 4 ingredients to cook buckwheat kasha. Usually water is not really considered as an ingredient, but in this case we do consider it as one as it’s the only liquid kind. Adding a bit of unsalted butter will give cooked buckwheat some extra flavor so it does not taste dry and does not stick. Also, a bit of fine salt to make it extra tasty.
How to Cook Buckwheat?
- Place 1 cup toasted buckwheat groats into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
- In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.
- Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
- Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
- Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.
Why Buckwheat is Good for You?
Buckwheat is superfood! It is healthy, low carb, gluten free and is a great source of potassium, fiber, iron, protein and vitamin B6. It is also really good for your immune system as it is a good source of magnesium, copper, zinc and manganese.
Because it does not contain gluten, for people with celiac disease or gluten intolerance, buckwheat is an excellent dietary alternative.
How to Avoid Mushy Buckwheat?
Try your best to purchase buckwheat from an Eastern European market or here (same one). The texture of the buckwheat from these sources is denser and prevents it from overcooking avoiding the mushy results.
Follow the recipe for water ratio and cooking time. More water or prolonged cooking time will both lead to mushy buckwheat. However, mushy buckwheat is not all bad and is delicious either way. Many of my family members actually prefer it mushy and mushy is easier for toddlers to bite and chew.
How to Reheat Cooked Buckwheat?
The easiest way to reheat cooked buckwheat is using microwave. Cover with plastic food wrap or there is a possibility buckwheat will pop all over the interior of the microwave.
Buckwheat can also be reheated in a nonstick skillet over low heat with a bit of butter or no butter. Cover with lid to ensure even and faster heating. It will take few minutes.
Benefits of Buckwheat:
- Buckwheat is rich in iron and antioxidants.
- It keeps you full longer.
- It is loaded with minerals and vitamins.
- It’s gluten-free and great for dieting to help with weight loss.
- It’s inexpensive and so easy to prepare.
Love These Easy How-To Tutorials? We Got More Here:
- Perfect Hard-Boiled Eggs (Every Time) – easy to peel and no more dark green color around the yolk
- How to Cook White Rice – just as easy as buckwheat and goes well with so many meals
- Homemade Dulce de Leche – smooth and thick results every time
- Oven Dried Bread – mom’s method; so easy and perfect for those delicious meatballs
- Buying, Grinding and Storing Ground Pork Meat – learn how to always have ground meat in your freezer
How to Cook Buckwheat
Ingredients
- 1 cup toasted buckwheat groats
- 1 1/2 cups filtered water
- 2 tablespoons unsalted butter, - or to taste
- 1/2 teaspoon fine salt, - or to taste
Instructions
- Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
- In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.
- Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.
- Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.
- Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.
Notes
- Special Tools: Small Saucepan | Measuring Cup | Fine Mesh Strainer
- Selecting & Toasting Buckwheat: We love this buckwheat sold at the Russian, European or Asian markets. It usually comes pre-toasted and is golden brown color. If the buckwheat you purchased is not toasted, toasting buckwheat is pretty simple. You can quickly toast it on a dry skillet over medium heat for 4-5 minutes until golden brown. Then remove from heat and proceed with the recipe.
- Buckwheat Nutrition: Buckwheat is superfood! It is healthy, low carb, gluten free and is a great source of potassium, fiber, iron, protein and vitamin B6. It is also really good for your immune system as it is a good source of magnesium, copper, zinc and manganese. Because it does not contain gluten, for people with celiac disease or gluten intolerance, buckwheat is an excellent dietary alternative.
- To Reheat Cooked Buckwheat: The easiest way to reheat cooked buckwheat is using microwave. Cover with plastic food wrap or there is a possibility buckwheat will pop all over the interior of the microwave. Buckwheat can also be reheated in a nonstick skillet over low heat with a bit of butter or no butter. Cover with lid to ensure even and faster heating. It will take few minutes.
Grace says:
I eat buckwheat Kasha every day or at least 5 times a week! I love it!
Thanks for the info and the recipe!
Olga in the Kitchen says:
That’s wonderful, Grace! Sounds like you found a new favorite :).
Sharlene says:
Just made it for dinner tonight and it was so easy and is delicious! Thank you!!
Olga in the Kitchen says:
You’re very welcome, Sharlene! I’m so happy to hear you enjoyed this easy recipe!
Connie says:
2 days in a row we are having this easy breakfast alternative! Never knew buckwheat is so easy to prepare and so satisfying. Just superb!
Olga in the Kitchen says:
Thanks Connie! That sounds amazing! I’m so happy to hear you enjoyed this easy recipe :).
Amy says:
I love buckwheat! Thanks for the recipe. Do you by any chance know how to cook pearl barley? I tried couple recipes off google but it always turns out hard and I don’t think it’s suppose to be that hard when you bite into it.
Olga in the Kitchen says:
I have perfect pearl barley how-to tutorial as well that I will be sharing on the blog soon :). I know what you mean though. My husband asked me to find a recipe for it because he loved it as a kid. I tried few recipes and they did not turn out either. Took me a good year to figure out until I finally did and he said it’s just like he remembers it. Stay tuned, it will be on the blog soon :).
Vicky says:
My family loves this kasha. I sometimes like to cook it in broth for the extra flavor and add a bit of sauteed onions and mushrooms. It’s the perfect alternative for dinner. Sometimes some homemade meatballs and a quick salad to make it a full meal.
Olga in the Kitchen says:
I love the idea cooking it in broth and adding onions and mushrooms. I’m not a mushroom eater, but it does sound delicious. Buckwheat is just perfect all around! :).
Olya D. says:
I love how you posted this tutorial! Putting grains like this into dishes is so easy and yet it packs the meal with so much delicious nutrition. Love this!!
Olga in the Kitchen says:
Thank you, Olya :). That’s definitely true. We use buckwheat very often in our house and we like to get creative with it to mix things up 🙂
Shelby says:
When something healthy pop ups on your blog, I’m all over it lol I made the half serving of this buckwheat this morning since it’s just me and my husband and it turned out perfect. The butter, salt and water ratio are pure perfection! Healthiest breakfast out there.
Olga in the Kitchen says:
Thank you Shelby for beautiful review. Buckwheat is considered as one of the healthiest foods out there. I’m so happy to hear you and your husband enjoyed this recipe :).
Nadya says:
Thank you for posting this recipe. I actually bought some buck wheat from Russian store last week cause my husband is a fan of it. And I haven’t made any, was not really sure how. I’m trying to get the kids to try it too and hoping to replace with sugary cereals.
Olga in the Kitchen says:
You’re very welcome, Nadya! My kids actually love buckwheat. Older one asks for it herself very often so it’s on regular routine at our house. I know people add buckwheat into meatballs to make kids eat it and it works 🙂
Jullian says:
Buckwheat is the best breakfast food for me and my family. We love it so much! Thank you for sharing!
Olga in the Kitchen says:
That’s wonderful! You’re very welcome, Jullian!
Alina says:
My favorite! Thank you for all the tips. I never used the water ratio before and usually got more mushy results. Now I’m finally going to get it right. Thanks Olga. Love your recipes so much!! 🙂
Olga in the Kitchen says:
That’s awesome Alina! Thank you for the wonderful review :).