How To Cook Buckwheat (toasted and untoasted)

This foolproof, easy cooking method makes perfectly cooked buckwheat (kasha) delicious and easy to make in 20 minutes with 3 ingredients. Fluffy (not mushy) cooked buckwheat is a versatile (side) dish and a great substitution for quinoa, oats, rice, pasta, or bread. In this article you will learn how to cook to buckwheat.

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I have enjoyed buckwheat (kasha) for as long as I can remember. It has become one of my favorite ways to add texture, nourishment, and flavor to any dish. Both sweet and savory dishes are delicious with buckwheat. Buckwheat is a staple dish in Eastern Europe and a nutritious, gluten-free seed.

WHAT IS BUCKWHEAT?

While the name might imply differently, buckwheat is a seed, not a grain. Buckwheat is a nutritious, gluten-free seed and is not related to wheat. The taste is slightly nutty and has a somewhat soft texture but is a bit firmer than rice. 

Buckwheat (often toasted) is cooked with water, butter, and salt, but sometimes the butter and salt are replaced with bouillon depending on which country in Eastern Europe the recipe is from. Throughout Eastern Europe, buckwheat is often served as a savory (side) dish. You will also find buckwheat as a sweet breakfast or dessert option outside of Eastern Europe. 

Buckwheat is a staple food in Eastern Europe (often called kasha) and I think it’s genuinely under-appreciated in the rest of the world. 

The preparation of buckwheat is not complicated at all. In this article, I will share tips and tricks for the best fluffy (aka not mushy) cooked buckwheat.

Buckwheat is my favorite for its texture and taste, but it also makes an excellent option if you are on a gluten-free diet. 

You can make perfectly cooked buckwheat with only a few ingredients and 20 minutes. 

The half of a shallow bowl on a light backdrop with cooked roasted buckwheat in it.

Buckwheat is fantastic because:

  • It’s a versatile ingredient for many dishes (sweet and savory).
  • Some consider buckwheat a ”superfood” as it is a good source of fiber, protein, and minerals. 
  • For people on a gluten-free diet, buckwheat is an easy and nourishing alternative.
  • Buckwheat is easy to make ahead.
  • It is easy to find (online or in the supermarket).
  • Buckwheat is inexpensive and easy to prepare.

HOW DOES BUCKWHEAT TASTE?

Buckwheat has a nutty and somewhat earthy flavor. The texture can vary. Some people like firmer buckwheat, while others prefer a mushier texture. Cooked buckwheat is generally a bit firm, like cooked brown rice. 

The flavor and texture is a bit more robust if you use authentic Eastern European buckwheat. I use toasted (or roasted) buckwheat in this recipe, which should be readily available at an Eastern European market or online. The raw untoasted buckwheat can be found in any organic store or online. The toasted buckwheat has more flavor and texture.

TOASTED OR UNTOASTED BUCKWHEAT

There are two different kinds of buckwheat available. Golden brown buckwheat is toasted and often sold at specific Eastern European markets. 

The pale (lighter) colored buckwheat is not toasted. It’s a personal preference whether you like the toasted or untoasted version. The toasted darker buckwheat is a bit denser in terms of flavor and texture; therefore, it doesn’t become that quickly mushy. It’s not only easier to cook, but it also has a denser flavor. 

I will show you how to cook toasted buckwheat perfectly. The recipe card below also shows the correct ratio for raw/untoasted buckwheat in case you want to use the untoasted version. 

If you can’t find toasted buckwheat, you can toast it home. It’s very straightforward. Add the raw untoasted buckwheat to a dry skillet and toast for a few minutes until light brown. 

INGREDIENTS

To cook perfectly fluffy buckwheat, you only need three ingredients, including water. 

To flavor the water, you can use a bouillon cube or salt. If you make buckwheat for sweet recipes like dessert or breakfast, use salt to flavor the water. However, for savory dishes, you can use a bouillon cube. Vegan butter is in some countries used to cook buckwheat, but that is optional and will not make a huge difference.  

Two small bowls with salt and a bouillon cube, one bowl with roasted buckwheat and a wooden spoon in it and a glass with water on a light grey backdrop with the name in bold next to each bowl.

HOW TO COOK NO MUSHY BUCKWHEAT (STEP-BY-STEP WITH PHOTOS)

Step 1.
When using raw untoasted buckwheat, place the buckwheat groats in a fine-mesh strainer and rinse until the water runs clear. Drain the buckwheat groats well. 

Step 2.
If you want to use buckwheat in savory recipes, add a bouillon cube to a medium size pot. Let it dissolve with a little bit of water. You can add unsalted vegan butter to the pot for extra flavor and more moist grains. 

For neutral buckwheat (for sweet recipes), add salt to the water and vegan butter (optionally). 

Step 3.
Add the rest of the water and buckwheat groats to the pot. 

Step 4.
Cover the pot with a lid and simmer on medium heat. Let it simmer for about 5-10 minutes.

Step 5.
Remove the lid to see if all water is absorbed. If there is still water in the pot, let it sit for another 5-10 more minutes with the lid on.
 
Step 6.
When the buckwheat is done (all water is almost fully absorbed), switch off the heat, leave the lid on the pot and let rest on the hot stove for 5 more minutes or longer if you can.

Step 7.
Fluff with a fork and serve.

A large plate on a light grey backdrop with cooked roasted buckwheat in it and a gold colored fork with buckwheat on it hovering over the buckwheat.

HOW TO AVOID MUSHY BUCKWHEAT

There is nothing wrong with mushy buckwheat. It’s still perfectly edible, and some people prefer mushy buckwheat. But if you fail to avoid mushy buckwheat, there could be several reasons.

The most apparent reason is that you are using too much water, and the buckwheat has been cooking for too long. Like rice, buckwheat will become mushy like congee and lose its texture.

If you are using raw untoasted buckwheat, try switching to the (Russian or Polish) toasted buckwheat. Generally speaking, the texture is denser and will not quickly become mushy.

A large plate on a light grey backdrop with cooked roasted buckwheat in it and a piece of a light brown napkin showing in the top left corner.

FREQUENTLY ASKED QUESTIONS

Does buckwheat need to be soaked before cooking?

Buckwheat does not need to be pre-soaked before cooking (the soaking can help reduce the cooking time a lot) unless you use untoasted buckwheat in a raw recipe. If you soak buckwheat, ensure to rinse it before using it in raw recipes.

What is the ratio of water to buckwheat?

The ratio for untoasted buckwheat is 1:1.5.
The ratio for toasted buckwheat is 1:2.

What is the best way to eat buckwheat?

Buckwheat is very versatile and it can be served sweet or savory. Raw buckwheat is also sometimes used in desserts and porridges. In Eastern Europe, however, you will often find cooked buckwheat as a side dish in savory meals. 

Which spices go with buckwheat?

What doesn’t pair well with buckwheat? The possibilities are endless for both savory and sweet dishes—spices and herbs like garlic, mustard seeds, cardamom, cinnamon, and nutmeg pair well with buckwheat. 

How long does buckwheat need to be cooked?

The cooking time can vary, but it generally takes about 20 minutes to cook perfectly fluffy buckwheat: this includes the time on the stove with the heat switched off. 

How long does buckwheat last?

Uncooked buckwheat (toasted or untoasted) can last longer when kept in an airtight container in a dark place. It can last for months and even longer when stored in the fridge or freezer. 

How can I keep cooked buckwheat for later?

Once you have cooked the buckwheat, it can last in an airtight container in the fridge for up to 10 days. 

Can I freeze cooked buckwheat?

You can also freeze cooked buckwheat. It will last 4-5 months in the freezer.

How to reheat cooked buckwheat?

Buckwheat can easily be reheated in the microwave (covered with a bit of extra water added) or on the stove. Place the buckwheat in a pot or skillet with a bit of water or butter and let it reheat (with a lid) until it’s evenly warmed. 

HOW TO SERVE BUCKWHEAT

Cooked buckwheat is very versatile. It can be served sweet or savory. Buckwheat as a side dish is a good option. It is an excellent ingredient for risotto, raw creamy porridge, or a simple salad.

A large plate on a light grey backdrop with cooked roasted buckwheat in it and a gold colored fork in the buckwheat.

FINAL TIPS

The following tips can help you make perfectly cooked buckwheat every time. 

I have experimented with buckwheat and soaking in terms of time and toasted versus untoasted. It makes no difference. It only shortens the cooking time. My advice is to soak buckwheat if you plan to use it raw (without cooking), such as in a raw buckwheat dessert. 

When you are using raw or not-toasted buckwheat, rinse the buckwheat under cold water to improve the flavor and remove debris and starch. 

To make neutral buckwheat or buckwheat for a dessert or breakfast recipe, use salt and butter instead of bouillon. 

The best thing you can do when cooking buckwheat is to let it rest in the pot with the lid on after cooking. Grandma’s tip is to do this for several hours under a big pile of blankets, but 10 minutes in a pot with a good lid will be good enough. The cooking time is short, so keep the heat in the pot and try to leave the lid on. Only check the buckwheat once or twice to see if the water is almost absorbed. In that case, you can switch off the heat, leave the lid on and let it sit on the warm stove for another 5-10 minutes. 

When you use toasted buckwheat, the buckwheat will be separated and firmer than the untoasted buckwheat, which is a personal preference, so I encourage you to experiment. 

A heavy pot with a heavy lid is best for this recipe.

And finally, it is essential not to use too much water and not to cook the buckwheat for too long.

If you are going to make fluffy buckwheat, I would love to know! Let me know in the comment section what you think of this method. And don’t forget to tag me on Instagram @thegreencreator.

A large bowl on a light grey backdrop with cooked roasted buckwheat in it and a golden fork and the text ''how to cook buckwheat'' in bold on top of the bowl.
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A large plate on a light grey backdrop with cooked roasted buckwheat in it and a golden fork with a piece of a light brown napkin showing in the top left corner.

How To Cook Buckwheat

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  • Author: Bianca
  • Total Time: 20
  • Yield: 3 cups 1x
  • Category: side dish, main dish, breakfast
  • Method: stovetop
  • Cuisine: Eastern European
  • Diet: Gluten Free

Description

This foolproof, easy cooking method makes perfectly cooked buckwheat (kasha) delicious and easy to make in 20 minutes with 3 ingredients.


Ingredients

Scale
  • 1 cup (180 grams) buckwheat (toasted)
  • 1.5 cup (350 ml) water (see notes)
  • 1/2 bouillon cube OR 1/2 teaspoon bouillon/stock powder OR ½ teaspoon salt*
  • optional: 1 teaspoon unsalted vegan butter

The ratio for untoasted buckwheat is 1:1.5
The ratio for toasted buckwheat is 1:2

  • *For plain buckwheat (used in sweet recipes), use salt instead of a bouillon cube.

Instructions

  1. When using raw untoasted buckwheat, place the buckwheat groats in a fine-mesh strainer and rinse under running cold water until the water runs clear. Drain the buckwheat groats well. 
  2.  If you want to use buckwheat in savory recipes add a bouillon cube to a medium size pot. Let it melt with a little bit of water. You can also add a bit of unsalted vegan butter to the pot for extra flavor and more moist grains. For neutral buckwheat (used in recipes), add salt to the water instead of bouillon and optionally vegan butter.
  3. Add the rest of the water and buckwheat groats to the pot. Stir, so the buckwheat is emersed in the water.
  4. Cover the pot with a lid and bring to a simmer on medium heat. Let it simmer for about 5 minutes.
  5. When you hear that the water starts to boil, turn the heat down to low. Leave the lid on the pan for another 5 -10 minutes.
  6. Remove the lid to see if all water is absorbed. If there is still water in the pot, let it sit for another 5-10 more minutes with the lid on.
  7. When the buckwheat is done (all water is absorbed, but the buckwheat is still shiny), switch off the heat, leave the lid on the pot and let rest on the hot stove for 5 more minutes or longer if you can. This will remove any remaining liquid without having to cook it further.
  8. Fluff with a fork and serve.


Notes

See the article above for visual instructions and a video on how the buckwheat should look.  

Ratios
The ratios above are for perfectly cooked buckwheat. However, if you prefer ‘’al dente’’ (firmer) groats, use less water (320 ml / 1 1/3 cups) and reduce the cooking time on medium heat for a few minutes. 

How to enjoy
Buckwheat can be served both warm or cold. It can be reheated in a pan on the stove or in the microwave. 

Store
Uncooked buckwheat (toasted or untoasted) can last longer when kept in an airtight container in a dark place. It can last for months and even longer when stored in the fridge or freezer. 

Once you have cooked the buckwheat, it can last in an airtight container in the fridge for up to 10 days. It’s also possible to freeze cooked buckwheat for 4-5 months in the freezer.

It is best to keep cooked buckwheat from sitting at room temperature, as it will become hard and unpleasant to eat. 

Toasted versus untoasted buckwheat
Toasted or untoasted buckwheat is a personal preference. The toasted version is golden-brown, and the flavor and texture are more robust than authentic Eastern European buckwheat. You can find it at a Russian or Polish supermarket or online. If you can only find untoasted buckwheat, you can toast it at home in a dry skillet over medium heat for 5-6 minutes until golden brown.