📝 About This Recipe
A cornerstone of Eastern European comfort, this buckwheat porridge—known as Kasha—is a nutritional powerhouse with a deep, nutty flavor profile. Unlike rolled oats, toasted buckwheat groats offer a sophisticated texture that is simultaneously tender and distinct, blooming beautifully when simmered. This version elevates the humble grain with a touch of vanilla and warm milk, creating a breakfast that is as soul-warming as it is wholesome.
🥗 Ingredients
The Porridge Base
- 1 cup Toasted Buckwheat Groats (Kasha) (ensure they are pre-toasted/brown for deeper flavor)
- 1.5 cups Water (filtered is best)
- 1.5 cups Whole Milk (plus extra for serving)
- 2 tablespoons Unsalted Butter (European style preferred)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
Aromatics and Sweeteners
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Cinnamon (ground)
- 2-3 tablespoons Raw Honey or Maple Syrup (adjust to taste)
- 1 Large Egg (optional, used for the traditional grain-coating method)
Toppings and Textures
- 1/4 cup Walnuts (toasted and roughly chopped)
- 1/2 cup Fresh Blueberries or Raspberries
- 1 tablespoon Hemp Hearts (for a nutritional boost)
- 1 tablespoon Brown Sugar (optional for a caramelized finish)
👨🍳 Instructions
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1
Rinse the buckwheat groats thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
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2
Optional traditional step: In a small bowl, beat the egg and mix it with the dry buckwheat until every grain is coated. This prevents the grains from becoming mushy.
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3
Place a heavy-bottomed saucepan over medium heat. Add the buckwheat (with or without egg) and toast for 2-3 minutes, stirring constantly, until the grains are dry, fragrant, and slightly darkened.
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4
Carefully pour in the 1.5 cups of water and the sea salt. Be prepared for a burst of steam. Bring the mixture to a rapid boil.
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5
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 10-12 minutes. The water should be fully absorbed, and the grains tender but still holding their shape.
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6
Remove the lid and fluff the buckwheat gently with a fork. Add 1 tablespoon of the butter and stir to coat.
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7
Pour in the 1.5 cups of milk, vanilla extract, and ground cinnamon. Increase the heat slightly to medium-low.
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8
Simmer the buckwheat in the milk uncovered for another 5-8 minutes, stirring occasionally, until the mixture reaches a creamy, porridge-like consistency.
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9
Stir in the honey or maple syrup. Taste and adjust sweetness or salt as desired.
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10
Remove from heat and stir in the remaining tablespoon of butter for a glossy, rich finish.
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11
Cover and let the porridge sit for 2 minutes; this allows the grains to absorb the final bits of creaminess.
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12
Ladle the warm porridge into deep bowls. If it has thickened too much, splash a little extra warm milk over the top.
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13
Garnish each bowl with toasted walnuts, fresh berries, and a sprinkle of hemp hearts before serving immediately.
💡 Chef's Tips
Always use toasted (brown) buckwheat groats rather than raw (green) ones for this recipe to ensure a nutty flavor. If you prefer a much softer 'mush' texture, increase the milk by half a cup and cook for an additional 5 minutes. To make this vegan, substitute the butter with coconut oil and the milk with creamy oat or cashew milk. Avoid over-stirring during the initial water-simmering phase to keep the grains distinct and fluffy. Leftovers can be refrigerated; simply reheat with a splash of milk to restore the creamy texture.
🍽️ Serving Suggestions
Serve alongside a cup of strong Earl Grey tea with lemon. Pair with a side of soft-boiled eggs for a savory-sweet breakfast contrast. A dollop of Greek yogurt on top adds a pleasant tang and extra protein. For a decadent touch, drizzle a teaspoon of browned butter over the finished bowl. Accompany with a slice of toasted rye bread spread with plum jam.