Basic Kasha

Preparation info
  • Makes about 4 cups, enough to serve

    4 to 6

    • Difficulty


    • Ready in

      20 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Kasha isn’t exactly what you’d call mainstream among North American Jews, but in shtetls across Eastern Europe our ancestors ate buckwheat groats for breakfast, lunch, and dinner. And with good reason! This buff-colored, grainlike staple grows in cool, damp climates where wheat won’t. (Despite its grainlike appearance, kasha is actually a fruit.) Its rich, earthy, nutty flavor lends itself both to savory and sweet dishes. Kasha is also good for you: a ¾-cup serving contains 6 grams of prote