Buckwheat, also known as Kasha, is a delicious superfood that can be a great substitute for rice or quinoa. Despite the name, it is not related to wheat, it is actually a fruit seed that is related to rhubarb. That’s right, it’s actually gluten-free. Buckwheat is the perfect health food option because it contains a great source antioxidants and fiber. It is a versatile constant in Russian cuisine, and compliments any dish. I grew up eating a bowl of buckwehat and milk for breakfast, a poor man’s cereal, some would call it.
Buckwheat is similar to rice, in that everyone has a different way of cooking it. Which is why you will find dozens of different recipes on this subject. But you can’t go wrong with grandma’s method, it stands the test of time. Buckwheat is the star of the dish, so make sure you find a good quality one. I prefer to use Galina Buckwheat, it has been my go to for years.
Rinse buckwheat and drain any excess water.
In a small saucepan, bring 1 1/2 cups water, 2 tablespoons butter and 1/2 teaspoon salt to a boil over medium high heat. Add buckwheat and stir to mix well. Cover with lid and simmer on low heat for 15 minutes ( until all water is absorbed). Remove from heat and let rest for 10 minutes covered.
Fluff with fork and enjoy!
