How to Cook Buckwheat Kasha

Name: How to Cook Buckwheat Kasha
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 cup toasted buckwheat groats; 1 3/4 cups filtered water; 1 -2 Tbsp unsalted butter (to taste (I used unsalted butter)); 1/2 tsp salt (or to taste (I used sea salt))

Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation t

⏱ 23 menit 🔨 Persiapan 5mnt 🔥 Masak 18mnt 📊 Sedang 🍽 2 porsi ⭐ 4.8 (55) 👁 46

Bahan-bahan

2 porsi

1 cup toasted buckwheat groats
1 3/4 cups filtered water
1 -2 Tbsp unsalted butter (to taste (I used unsalted butter))
1/2 tsp salt (or to taste (I used sea salt))

Langkah-langkah

Rinse and drain buckwheat well.
In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.