Boiled Kasha and Boiled Buckwheat

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How To Make
Boiled Kasha and
Boiled Buckwheat

Ready to make some boiled kasha and buckwheat? This will be quick and easy, since it's such a fast-cooking grain.

If you have purchased kasha, then you have buckwheat which has been toasted.

If you have purchased buckwheat, you have the option of toasting -- this step brings out a more earthy flavor, but please feel free to experiment with both toasted and untoasted and decide which you like best.

To toast buckwheat, heat pot and add 1 cup buckwheat, and stir until toasted to your liking. The toasting can also be done in a little extra-virgin olive oil, but is not necessary.

After toasting, carefully add 1 1/2 cups boiling water or veggie stock plus 1/2 tsp. salt to pot.

(If not toasting first, or using kasha, simply add to the pot of water of veggie stock at this time.)

Return water to a boil, then reduce the heat and simmer, covered, until the liquid has been absorbed. This should take about 10-12 minutes. Turn off the heat and let stand, covered, until all of the water has been absorbed (5 minutes). Fluff with a fork.

Here's a little tip I'd like to share with you: Remove the pot from the heat when most of the water has been absorbed and holes appear on the surface. (You can determine how much water is left by tilting the pot or pan.) This small amount of water will be absorbed and will ensure your boiled kasha or buckwheat doesn't stick to the bottom, which can be VERY hard to clean.

Ready? Create your own recipe using the Buckwheat and Kasha "Vegan Flavor Matches".

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