How to Cook Buckwheat Kasha

• Vegetarian

• Pasta & Grains

  • 1 cup Buckwheat groats, toasted

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 3/4 cups Water, filtered

Found on natashaskitchen.com

Description

Ingredients

• 1 cup toasted buckwheat groats
• 1¾ cups filtered water
• 1-2 Tbsp butter, to taste (I used unsalted butter)
• ½ tsp salt, or to taste (I used sea salt)

Directions

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1¾ cups water, 1 Tbsp butter and ½ 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.
• 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.