Ultimate Guide to Cooking Buckwheat Groats - Kasza Gryczana
Learn how to cook buckwheat (kasza gryczana) so it's fluffy, tender and never mushy, plus tips for buying, storing and using it.
Save
Equipment
- Medium saucepan with a lid
- fine mesh strainer
- Fork
Ingredients
- 1 cup raw buckwheat
- 2 cups water or broth
- ½ teaspoon kosher salt pinch to taste
Instructions
- Place 1 cup raw buckwheat in a fine-mesh strainer. Rinse thoroughly under cold running water, then drain well. This removes loose particles and gives you a clean starting point.
- Add the rinsed buckwheat to a medium saucepan. Pour in 2 cups water and add ½ teaspoon kosher salt.
- Bring the liquid to a boil over medium-high heat. Once boiling, give it one gentle stir.
- Reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer for 10-12 minutes, or until the liquid has been absorbed. Don't lift the lid while it cooks, and don't stir.
- The groats should be tender and slightly chewy, and you should be able to see individual grains. If there is still liquid in the bottom of the saucepan, cook for another 1-2 minutes.
- Remove the saucepan from the heat and leave it covered for 5 minutes. No peeking.
- Remove the lid and gently fluff the buckwheat with a fork. Serve warm as a side dish, or let it cool and use it in salads, bowls, fillings, and other recipes.
Notes
Once the buckwheat is simmering, leave it alone. This isn't risotto. No need to constantly stir.
Once the liquid has been absorbed, turn off the heat and leave the pot covered for 5 minutes.
Nutrition
Serving: 1cupCalories: 146kcalCarbohydrates: 30gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 297mgPotassium: 196mgFiber: 4gCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!