Gluten-Free
Buckwheat, aka Kasha, is a staple in Eastern European Cuisine. Despite its name, it is not a type of wheat or even a grain but a seed or pseudo-cereal and is naturally gluten-free. You can eat it as a hearty breakfast porridge or savory side dish. It's a great accompaniment to stews, meats, and fish.
1
Use a tea kettle or a pot to boil water.
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2
Rinse buckwheat groats in a mesh strainer under cold water until the water is clear. Shake to extract as much water as possible.
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3
In a hot pan, add rinsed and well-drained buckwheat and stir with a spatula. Add butter and mix until groats are well coated. Toast for about 3-5 min. carefully not to burn.
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4
Carefully add boiling water to the pan. It will sizzle, so be extra careful.
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5
Bring it to a boil, season with salt, lower heat to low, close the lid and cook for about 13 minutes. Turn off the heat, and let it stand for 10 min with lid, untouched.
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6
Remove the lid and fluff with a fork. Add butter for some extra flavor.
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Use 2:1 ratio, water to buckwheat
Use boiling water
Toast buckwheat in a skillet prior to cooking
When ready, fluff with a fork, but dont overmix.