How to Cook Buckwheat Kasha
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation t
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 1 cup toasted buckwheat groats
- 1 3/4 cups filtered water
- 1 -2 Tbsp unsalted butter (to taste (I used unsalted butter))
- 1/2 tsp salt (or to taste (I used sea salt))
Steps
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Rinse and drain buckwheat well.
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In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
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Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
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