Go Back
+ servings
white bowl with buckwheat porridge

How To Cook Buckwheat

Natalia-Flavorful Home
Learn how to cook buckwheat, and serve up a delicious bowl of buckwheat kasha. Serve your buckwheat up in a salad, soup, or even as porridge.
5 from 1 vote
Prep Time 5 minutes
Total Time 45 minutes
Course Breakfast, Side Dish
Cuisine Eastern European

Ingredients
  

  • 2 cups buckwheat groats
  • 4 cups water

Instructions
 

  • Rinse two cups of buckwheat groats really well.
  • In a large pot, combine two cups of buckwheat with four cups of cold water. On medium heat slowly bring to boil.
  • Skim off the foam once.
  • Once boiling, turn off the heat, cover with a lid and leave covered for 30 minutes utill all water absorbs.
  • Serve cold or warm.

Notes

Use the correct water-to-buckwheat ratio when cooking.
Before cooking, rinse the buckwheat groats under cold water to remove any excess starch.
Toasting the buckwheat groats before cooking can help maintain their texture.
For the best texture, don’t stir the groats after the heat is off.
Pay attention to the cooking time. Overcooking can lead to mushy buckwheat.
After the buckwheat is cooked, let it sit covered for a few minutes. Then, fluff it with a fork gently.
Add a little butter and salt for added flavor to the buckwheat kasha.
If served as porridge, the healthier toppings options could be dry or frozen fruit, butter, nuts, hemp seeds, almond milk, and coconut sugar.

Nutrition

Calories: 146kcalCarbohydrates: 30gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 196mgFiber: 4gCalcium: 11mgIron: 1mg
Tried this Recipe? Leave us a Comment!