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

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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.

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Questions

How long does Kasha take?

As written, 32 minutes: 10 of prep and 22 of cooking. The longest single stretch is step 5 (15 minutes): "Bring to a boil, then turn heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed."

Can I make Kasha dairy-free?

Yes. The dairy in Kasha 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.

Is Kasha vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter. For fully plant-based entries, see the vegan side collection.

How many calories are in Kasha?

One serving (the recipe makes 4) is about 210 calories, with 6 g protein, 34 g carbohydrate and 7 g fat, plus 5 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Kasha?

Refrigerate what is left of Kasha within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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