If you haven’t tried buckwheat kasha, it’s worth a spot in your cooking rotation. This Russian-style version is cooked with sautéed mushrooms and onions, which give it a lovely savory depth. It’s straightforward, filling, and feels grounding without being heavy.
The Story Behind This Recipe
I first encountered buckwheat kasha years ago when visiting a friend whose family is from Eastern Europe. It was served warm, alongside roasted vegetables and a bit of sour cream. That simple combination felt so comforting and rustic, like a meal that truly fills you up and sticks with you.
Over time, I started making my own versions at home. I like to toast the buckwheat lightly before cooking—that step adds a beautiful nutty aroma that makes a difference. The mushrooms bring in just the right earthiness, and caramelized onions add a bit of sweetness to balance it all out.
For me, this dish works well as a side with roasted chicken or beef, but I often eat it on its own when I want something simple and satisfying in the evening. It reheats nicely too, so it’s perfect for busy days when I need a quick meal without fuss.
I usually keep things straightforward with just mushrooms and onion, but sometimes I’ll throw in fresh herbs like parsley or dill for a touch of brightness. It’s a humble meal, but it has this quiet, homey feel that I really appreciate when the weather turns cooler.
Cooking buckwheat requires just a little attention to water ratios and timing, but once you get the hang of it, it’s really easy. I hope you enjoy making this as much as I do—it’s one of those dishes that sticks around in your recipe stash because it’s reliable and satisfying.
Cuisine: Russian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 cup buckwheat groats
- 2 tablespoons butter or neutral oil
- 1 medium onion, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 cups vegetable or chicken broth
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Step 1. Rinse the buckwheat groats under cold water and drain well.
- Step 2. In a dry skillet over medium heat, toast the buckwheat, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove from heat.
- Step 3. In a medium saucepan or skillet, melt the butter over medium heat.
- Step 4. Add the chopped onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8-10 minutes.
- Step 5. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7-8 minutes.
- Step 6. Return the toasted buckwheat to the pan and stir to combine with the onions and mushrooms.
- Step 7. Pour in the broth, season with salt and pepper, and bring to a boil.
- Step 8. Lower the heat, cover, and simmer gently until the buckwheat absorbs all the liquid and is tender, about 15 minutes.
- Step 9. Remove from heat and let it sit covered for 5 minutes.
- Step 10. Fluff with a fork, stir in chopped parsley or dill if using, and adjust seasoning before serving.
Tips for Success
- To enhance the flavor, toast the buckwheat until you notice a nutty aroma but be careful not to burn it.
- Use a good-quality broth for better depth of flavor, but water works in a pinch.
- Don’t skip letting the kasha rest off-heat; it helps the grains finish steaming and fluff up nicely.
- If you want added richness, stir in a knob of butter just before serving.
- Buckwheat cooks relatively quickly, so watch the liquid level to avoid drying out.
Variations & Substitutions
- Swap mushrooms for sautéed bell peppers or roasted root vegetables for a different texture.
- Add minced garlic along with the onions for extra aroma.
- For a protein boost, stir in cooked beans or shredded cooked chicken at the end.
- Try finishing the kasha with a splash of soy sauce or tamari for a slightly tangy twist.
- Top with a fried egg and a sprinkle of hot sauce for a heartier meal.