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 or Grechka (гречка), 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.
As a child, I was never a huge fan of buckwheat, but I now love this kasha with honey. And it has the bonus added health benefits. Some say it’s 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 savory side dish.
How to cook Buckwheat Porridge
When cooking buckwheat, a general rule of thumb is adding one part buckwheat and two parts liquid. If buckwheat is not pre-roasted when you buy it, take the few minutes to roast it on a frying pan. Toasted Buckwheat definitely tastes better than plain buckwheat in porridge. Pre-cook the buckwheat in water, before adding the milk.
Buckwheat Porridge with Milk is a great breakfast alternative to porridge or Mannaya Kasha. Bon Appetit! Приятного аппетита!
Buckwheat Porridge (Гречневая каша)
Buckwheat Porridge is a Russian and Eastern European Breakfast Kasha. Incredibly Healthy, Low GI, and Gluten Free Superfood! Grechka Buckwheat Porridge with Milk (Гречневая каша)
- 1 cup roasted buckwheat groats
- 2 cups boiling water
- ½ teaspoon salt
- 2 teaspoons honey or sugar
- 2 tablespoons butter
- 2-3 cups milk
Wash the toasted buckwheat groats, like you would wash rice. In a medium saucepan, add the buckwheat, 1 tablespoon butter and boiling water.
Bring mixture to a boil. Reduce to a simmer, cover and cook until tender, about 15 minutes. Mix in salt, 1 tablespoon butter and honey.
Add milk to the cooked buckwheat. Return to heat to warm up. Serve with honey and fresh fruit.