Buckwheat Porridge with Milk, sometimes called Buckwheat Kasha, is a popular breakfast meal across Russia. Actually anything buckwheat is staple in the Russian kitchen. Japanese soba noodles are also made with buckwheat. Buckwheat apparently helps lower bad cholesterol, is high in protein, and is gluten free and low GI.
Russia is the worlds biggest producer of buckwheat, and it is a Russian favourite. Buckwheat is not part of the wheat family at all, therefore it’s gluten-free, the name just tricks you! It’s actually a seed, and related to rhubarb. It got it’s name from a Dutch origin translation ‘beech wheat’ because it resembles a beech nut seed.
I’m not a huge fan of buckwheat, but enjoy this kasha with honey. But it’s really for the health benefits that I eat it. Some say its like a superfood, but I think it’s an acquired taste. That said, those that love it, really love it. I also like to eat Buckwheat with Mushrooms, which is a savoury side dish.
When cooking buckwheat, a general rule of thumb is adding one part buckwheat and two parts liquid. Toasted Buckwheat definitely tastes better than plain buckwheat. If buckwheat is not preroasted when you buy it, take the few minutes to roast it on a frying pan. Buckwheat Porridge with Milk is a great breakfast alternative to porridge or Mannaya Kasha. Bon Appetit! Приятного аппетита!
- 1 cup roasted buckwheat groats
- 2 cups boiling water
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons butter
- 2-3 cups milk
- Wash the buckwheat groats, like you would wash rice. If buckwheat is unroasted, then pat dry and dry roast in a frying pan for a few minutes until lightly toasted.
- In a medium saucepan, add the butter and buckwheat and mix together.
- Add the boiling water and bring mixture to a boil. Reduce to a simmer, cover and cook until tender, about 15 minutes.
- Add milk to the buckwheat with 1 more tablespoon butter. Return to heat to warm up. Serve with sugar and fresh fruit.