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Recipe for Buckwheat Kasha with Butter & Onions
Course:
Side Dish
Cuisine:
Eastern European
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Servings:
2
servings
Calories:
157
kcal
Buckwheat is an entirely gluten-free whole grain that is decidedly more delicious than wheat—once you get used to its earthy, nutty taste.
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Equipment
Small saucepan - 1.75 qt.
Ingredients
2
teaspoons
butter or ghee
1/2
cup
onion
finely chopped
2/3
cup
water
1/4
teaspoon
salt
1/3
cup
buckwheat kasha
soaked and rinsed
Instructions
Soak buckwheat for about 2 hours. (Optional)
Heat butter or ghee in a small saucepan on medium heat. Add chopped onion and stir. Continue to cook until the onion is starting to brown.
Add water and salt and bring to a boil.
Add buckwheat and stir. Reduce heat to low, cover, and set a timer for 10 minutes.
Turn off the heat, and let stand covered for 5-10 minutes. Fluff with a fork and serve.
Notes
Variations
When adding the onions, you could also add extra vegetables, such as frozen peas, chopped carrots, and/or cabbage.
This would be lovely with grated beets and/or chopped apples.
Turn buckwheat into a porridge by adding more water, cinnamon, and/or milk.
Nutrition
Calories:
157
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
297
mg
|
Potassium:
189
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
1
IU
|
Vitamin C:
3
mg
|
Calcium:
17
mg
|
Iron:
1
mg