How to Cook Buckwheat Kasha

Method3 steps

1. 1

   Step 1: Begin with 1 cup toasted buckwheat groats. If your groats are untoasted, first dry-toast them in a skillet over medium heat for 4–5 minutes until golden, then remove from the heat. Rinse the groats in the separate rinsing water and drain well. Choose ONE cooking route: stovetop in step 2 OR rice cooker in step 3.

   Uses 1 cup toasted buckwheat groats · Water for rinsing the buckwheat, as needed; drain before cooking

2. 2

   Step 2: STOVETOP route ONLY: combine all the rinsed and drained groats from step 1 with all 1¾ cups filtered cooking water, 1 tablespoon cooking butter and ½ teaspoon sea salt in a medium saucepan. Bring to a simmer, cover tightly and simmer on low for 18–20 minutes, until the water is absorbed and the groats are tender. Stir in the separate optional 1 tablespoon finishing butter if desired. Serve hot; stop here and skip step 3.

   STOVETOP route: covered simmer · 20 minUses All rinsed and drained toasted groats · 1 3/4 cups filtered water · 1 tablespoon unsalted butter for the selected cooking route · ½ teaspoon sea salt · 1 additional tablespoon unsalted butter after cooking, optional

3. 3

   Step 3: RICE-COOKER route ONLY: skip step 2. Put all the rinsed and drained groats from step 1, 1¾ cups filtered cooking water, 1 tablespoon cooking butter and ½ teaspoon sea salt in the rice cooker. Run its white-rice setting until the groats are tender. Stir in the separate optional 1 tablespoon finishing butter if desired. If the cooked kernels seem dry, stir in the separate 1–2 teaspoons moistening water. Serve hot.

   Uses All rinsed and drained toasted groats · 1 3/4 cups filtered water · 1 tablespoon unsalted butter for the selected cooking route · ½ teaspoon sea salt · 1 additional tablespoon unsalted butter after cooking, optional · 1–2 teaspoons additional water after rice-cooker cooking, only if needed