How to Make Kasha


  • 1 cup kasha (buckwheat kernels)
  • 2 cups water
  • salt to taste
  • 1 cup cooked bow tie or elbow pasta (optional)


  1. Place buckwheat kernels in a large skillet and turn heat on medium low.  
  2. Dry toast until the nutty smell is released and color turns slightly darker brown.  
  3. Remove from heat.  
  4. Meanwhile, Bring 2 cups of water to a boil.
  5. Salt like you would pasta water, then stir in the toasted buckwheat.  
  6. Leave uncovered on medium heat until the water and buckwheat are the same level.
  7. Then cover with a lid, turn down to low and simmer until all the water is absorbed, 5-10 minutes. This step is important in achieving a fluffy kasha that isn’t mushy or clumpy.  
  8. Turn off the heat and allow to steam for a few minutes, covered.  Fluff with a fork.  
  9. Stir in pasta, if you’re using it, and a dollop of butter. It’s also superb with a light sprinkling of parmesan

Keywords: kasha