Buckwheat Recipe



Buckwheat is not commonly found in Western cuisine, but Eastern Europeans are obsessed with it, and it was a staple of the Soviet kitchen. If you ever find yourself unable to push open a door or lift a heavy item in the presence of someone who grew up in the Soviet Union, they’ll likely tease you: “What’s the matter, didn’t eat your kasha today?” So if you’re not the self-deprecating type, better eat up.
Course Side Dish
Servings 4


  • 1 cup buckwheat groats
  • 1 tsp butter
  • ½ tsp salt
  • 2 cups water


  • Put the buckwheat in a pot and rinse well with cold water until the water runs clear. Soak up excess water with a paper towel.
  • If your buckwheat is untoasted, toast it in a dry pan over medium heat for 2 to 3 minutes, stirring constantly. You’ll know it’s untoasted if it’s light or greenish. Toasted buckwheat has an earthy brown color. In a saucepan with a thick bottom, melt the butter over low heat, add salt and buckwheat. Stir well so the buckwheat is evenly coated in butter.
  • Meanwhile, boil the water, then pour it into the saucepan.
  • Cover the saucepan with a lid and cook on low heat for about 15-20 minutes. Do not lift the lid because the buckwheat is not being boiled so much as steamed, and you don’t want the steam to escape.
  • When buckwheat is finished cooking, remove from heat and leave covered for 10 minutes.

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