This Russian grain dish cooks buckwheat with mushrooms and onion, creating an earthy, filling plate that stays simple and steady.
10 min prep 20 min cook 34 min rest
Keeps the screen on · step-by-step guide · built-in timer
Pick over the buckwheat and toast it in a dry pan for 3 minutes.
Saute the onion and mushrooms in the oil for 6 minutes.
Add the buckwheat over the vegetables.
Add 2.5 cups hot water and the salt, then close the lid.
Cook the kasha over low heat for 15 minutes.
Rest for 10 minutes and fluff with a fork so the buckwheat grains are not crushed.
💡 Tip: Briefly toasting the buckwheat helps it stay more separate in the pot.
🍽️ Serving suggestion: Serve warm on a porcelain plate, drizzled with olive oil and topped with a pinch of fresh herbs.
~206
kcal calories
7
g protein
31
g carbs
5
g fat
2.4g
Sugar
8.6g
Fiber
586.3mg
Sodium
1.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?