How To Cook Buckwheat Kasha – Russian Grechka Recipe
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Buckwheat is a very popular grain in Russia. Buckwheat is very healthy – much healthier than rice, and it makes a very tasty side dish. In the US, buckwheat is sold in the Ethnic isle of the large supermarkets, and I’ve also seen buckwheat in Whole Foods.
In Russian, buckwheat is called “grechnevaya kasha” or “grechka”. I’ve seen the word “Kasha” used in English when referring to buckwheat – some packages of buckwheat are in fact labeled as “Kasha”.
Cooking buckwheat kasha is as easy as cooking rice. First, rinse buckwheat in a colander under cold running water. I don’t rinse quinoa and rice, but I do rinse buckwheat – I think rinsing buckwheat results in better tasting cooked kasha. Next, add water and bring to a boil, then cover and simmer for 15 minutes. See – it’s the exact same process as cooking rice! The best part is that you can cook buckwheat kasha in a rice cooker.
Recipe: How To Cook Buckwheat Kasha A.K.A Russian Grechka
Ingredients
- 1 cup buckwheat kasha
- 2.5 cups of water
- 1/8 tsp salt
Instructions
- Rinse the buckwheat in a colander under cold running water.
- Put rinsed buckwheat in a pot. Add water and salt.
- Bring water to a boil over high heat.
- Reduce heat to the lowest simmer and cover. Cook for 15 minutes.
- Fluff kasha with the fork to make the grains separate and fluffy.
How To Cook Buckwheat Kasha In A Rice Cooker
To cook buckwheat in a rice cooker, first rinse buckwheat, then add 1 cup of buckwheat and 2.5 cups of water to a rice cooker. Press the Start button, and you are done! I always use the rice cooker to cook Russian grechka – why do the extra work when rice cooker can do everything for you :)
Below is the picture of the package of buckwheat kasha:
Here’s the picture of the buckwheat kasha cooked in a rice cooker:
Buckwheat kasha is very tasty as a side dish, and it goes especially well with meat dishes. Try buckwheat as a side dish for baked BBQ chicken legs – yum!
If you are looking for more Russian recipes, check out Russian potato salad recipe, Russian cheese pancakes recipe, Russian meat patties recipe and Russian eggplant salad recipe.
Another brand is Wolff’s Kasha, easily found at supermarkets, and usually on sale for the Jewish holidays. Thanks for this simple recipe, so much easier than toasting the kasha in a pan, stirring in a beaten egg, and then adding the liquid. Thanks also for mentioning that you rinse the kasha first.
I very much enjoyed your site. I have Russian background and your recipes are the most authentic I have come across on line so far.
This kasha recipe is missing one ingredient – a lot of butter. I know it does not sound healthy. But so don’t most of French dishes. However if you use high quality butter it’s all good. There is even a saying in Russia “you can’t spoil kasha with butter”, meaning the more the better. Russians won’t eat kasha without butter. I personally like to add just about half a tablespoon of butter per plate. Hope you like this too.
Masha – I grew up in Russia and moved to the US at the age of 16, that’s why my Russian recipes are authentic. You are right about butter and I know that expression :) I just personally prefer without, but my parents do add a little butter to kasha!
Thanks for your recipe for the porridge type cooked buckwheat.
However…..I’ve been cooking & eating buckwheat – probably my equal favourite with good white basmati rice – for over 40 years since I was briefly into zen macronbiotic cooking. I have found the best way to cook it so that it doesn’t go too mushy is:
Ideally start with unroasted buckwheat. Slow roast in a reasonably heavy saucepan a cupful of buckwheat with a little salt.
Once the buckwheat has gone darker brown then turn the heat down & add 2 cups of boiling water.
Woosh – quickly put the lid on and simmer gently till all the water has been absorbed by the buckwheat.
Yum! Particularly good with vegetables + seaweed + miso. Also with fish/seafood.
Any uneaten buckwheat can be turned into buckwheat croquettes/burgers.