Kasha

Name: Kasha
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 tbsp unsalted butter; 1 yellow onion, diced; 1 cup toasted buckwheat groats; 2 cups vegetable broth; 1/2 tsp fine salt

A traditional Russian toasted buckwheat dish simmered in broth with sauteed onions and butter for a rich, earthy flavor.

32 minEasyServes 4210 cal/serving

RussianSideStovetopVegetarianHigh FiberGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 tbsp unsalted butter
1 yellow onion, diced
1 cup toasted buckwheat groats
2 cups vegetable broth
1/2 tsp fine salt

Instructions

1

Melt 2 tbsp unsalted butter in a medium saucepan over medium heat.
2

Add 1 diced yellow onion and cook for 5 to 7 minutes until softened and translucent.
3

Add 1 cup toasted buckwheat groats and stir constantly for 2 minutes to toast in the butter.
4

Pour in 2 cups vegetable broth and stir in 1/2 tsp fine salt.
5

Bring to a boil, then turn heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed.
6

Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Questions

Can I make Kasha dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Kasha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kasha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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