Kasha Too Mushy

Thank you for the information on your site. I have a question about Kasha. I cooked some up the other day for the first time and it came out very mushy. It has the consistency of mashed potatoes -- very starchy. I found this very strange. Did I add too much water or cook it too long?

I had the impression that kasha/raw buckwheat would cook up fluffy and tender, instead of mushy, and that I'd be able to stir-fry it with other ingredients like one would stir-fry rice.

Thanks,
Sonya

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Sassy Sez: Hi Sonya! I'm sure you're not the only one with this question. When I first tried buckwheat/kasha, I just wasn't sure what to expect.

Firstly, just to make things clear for all, buckwheat and kasha are the same thing. But kasha is simply buckwheat which has been toasted. They both have the same cooking instructions.

Buckwheat is not a wheat - or even a grain, for that matter - but it is usually listed as a grain to keep things simple since it is cooked in the same manner.

Buckwheat will absolutely become mushy if it cooks too long. In fact, I like to use it to make risotto because if it is slightly overcooked and stirred often, it becomes very sticky.

That said, there is a sweet spot, where your buckwheat will be tender enough to eat, but not mushy. Sonya, I am not sure of the proportions you used, but I recommend you try to cook your buckwheat for less time. If your buckwheat is cooked al dente and there is still water in the pot, you can simply drain off the remaining water.

To cook buckwheat or kasha, bring 2 cups of water to a boil with some salt, stir in 1 cup of buckwheat, and bring back to a boil. Then reduce the heat and simmer, covered, until just about all of the liquid has been absorbed (10-12 minutes). Remove from heat and let stand with the cover on until all of the liquid has been absorbed (about 5 minutes).

If you own a pressure cooker, bring 1 3/4 cups water and 1 cup buckwheat with a bit of salt to high pressure for 3 minutes. Then allow the pressure to come down naturally for 7 minutes. If there is any pressure still left in the pot, quick-release. Your buckwheat may require a bit more cooking, and if so then you can add just a touch more water and lock the lid back on -- it will steam in the remaining heat and cook up perfectly (just a few more minutes).

By the way, I was pleasantly surprised by the flavor, which is quite original and hard to describe. When buckwheat is toasted, it becomes kasha which has a more nutty and earthy flavor.

Buckwheat is gluten-free and low on the glycemic scale. High in protein too. A great choice for vegans. xo