Grechnevaya Kasha (Russian Buckwheat Porridge)

🧂 Ingredients

• 200 g Buckwheat groats (roasted or raw)(If using raw buckwheat, toasting is essential for flavor. Roasted buckwheat is also available and can be used directly.)
• 400 ml Water(Or vegetable broth for added flavor.)
• 30 g Butter(Unsalted butter is recommended, adjust to taste. Can be divided for cooking and finishing.)
• 1 tsp Salt(Or to taste. Fine sea salt or kosher salt works well.)

👨‍🍳 Instructions

1. 1

   Rinse the buckwheat groats thoroughly under cold running water using a fine-mesh sieve. Drain well. If using raw buckwheat, toast the rinsed and drained groats in a dry, medium saucepan over medium heat for about 5 minutes, stirring constantly, until they become fragrant and turn a deeper golden-brown color. This toasting step is crucial for developing a nutty flavor and aroma. If using pre-roasted buckwheat, you can skip this toasting step.

   ⏱️ 5 minutes
2. 2

   Add the 400ml of water (or broth) and 1 tsp of salt to the saucepan with the toasted (or raw) buckwheat. Stir to combine. Bring the mixture to a rolling boil over high heat.

   ⏱️ 2 minutes
3. 3

   Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer gently. Cook for approximately 15-18 minutes, or until all the liquid has been absorbed and the buckwheat is tender. Avoid lifting the lid during this time to ensure even cooking.

   ⏱️ 15-18 minutes
4. 4

   Remove the saucepan from the heat and let it stand, still covered, for another 5 minutes. This allows the steam to finish cooking the grains. Uncover the pot, add the butter, and gently fluff the kasha with a fork. Stir until the butter is melted and evenly distributed throughout the grains. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Toasting the buckwheat groats in a dry pan until fragrant and golden-brown significantly enhances their nutty flavor. If you can't find pre-toasted buckwheat, this step is essential.
• ✓Buckwheat is often referred to as a 'superfood' due to its rich nutritional profile, including fiber, magnesium, and antioxidants.
• ✓For a classic breakfast, serve Grechnevaya Kasha hot with a generous dollop of butter and a splash of milk or cream. It can also be sweetened with honey or sugar.

🔄 Variations

• Sautéed mushrooms and onions can be added during the simmering stage for a savory variation.
• For a sweet version, stir in honey, jam, or fresh berries after fluffing with butter.

🥗 Nutrition

Per serving