Buckwheat Kasha

Kasha is a Russian porridge made with a variety of grains such as barley, wheat, millets and oats.  The most popular is buckwheat, which has a distinctive nutty flavour.  This version is particularly good served with a fried mushroom and also makes a delicious stuffing for roast chicken.  If you buy the buckwheat already roasted, there is no need to dry fry it before adding the stock.

Buckwheat Kasha

Buckwheat Kasha

Ingredients (serves 4)

175g buckwheat

750ml boiling stock

25g butter

Pinch of freshly grated nutmeg

115g smoked streaky bacon, rinded and chopped

Salt and freshly ground black pepper


Dry fry the buckwheat in a non-stick frying pan for 2 minutes


Add the stock


Simmer gently for 15 minutes, stirring occasionally

When almost dry, remove from the heat

Add the butter to the buckwheat and season with nutmeg, salt and pepper


Cover the pan with a lid and leave to stand for 5 minutes

Dry fry the bacon in a non-stick pan for 5 minutes until lightly browned


Sprinkle the bacon over the kasha before serving



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About Charlotte J

Graduate, journalist, blogger and follower of all things media.