Ukrainian Buckwheat (Kasha/Grechka)
A sophisticated spin on traditional Ukrainian kasha, this recipe elevates the nuttiness with the addition of brown butter and, optionally, some miso paste & garlic.
Ingredients
- 150 g (1 cup) buckwheat groats thoroughly rinsed
- 350 ml (1 ½ cups) chicken or vegetable stock or water
- 30 g (2 tbsp) unsalted butter
- 1 tsp white miso paste optional
- 1 clove garlic grated or finely minced, optional
Instructions
- Add the buckwheat groats and chicken stock (or water) to a small saucepan. Cover and set over high heat. Bring to a boil, then reduce the heat to medium-low and allow to simmer until the buckwheat has absorbed all of the liquid and is tender, 15-20 minutes.
- Meanwhile, add the butter to a small saucepan and set over medium heat. Melt the butter, stirring or swirling occasionally, and cook until it begins to bubble, the bubbles subside and you notice the butter beginning to turn brown on the bottom of the pan (see note).
- Add the miso paste and garlic to the pan and stir until the miso is evenly distributed and the garlic is very fragrant - only about 30 seconds.
- Pour the brown butter mixture over the kasha, stir and season with salt and pepper where needed. Serve.
Notes
If not using the garlic and miso paste, remove the butter from the pan and pour over the cooked kasha and season generously with salt and pepper. Serve.
Nutrition
Calories: 192kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 180mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 189IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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