If you like savory flavors, learn to cook this buckwheat with onions recipe. Also known as kasha, buckwheat is a perfect side dish for beef, chicken, or fish, and it's an excellent vegetarian meal on its own.
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What is Kasha?
Buckwheat comes from a flowering plant called Fagopyrum esculentum. When you roast its hulled seeds, they become kasha, a traditional food with roots in Eastern European and Jewish cuisines.
Kasha has a warm, nutty flavor and a tender, pleasantly chewy texture.
Although it is often treated like a grain, buckwheat is naturally gluten-free.
To make kasha, toast the groats in a pan until they turn golden brown and release a nutty aroma.
Serve kasha as a side dish, mixed with onions and mushrooms, or use it as a filling for dishes like knishes, stuffed peppers, or cabbage rolls.
It's a nutritious food, high in fiber and protein, and is enjoyed in Russian, Ukrainian, and Polish cuisine.
What is Kasha Varnishkes?
Kasha varnishkes is a classic dish in Eastern European Jewish cuisine and a popular offering at many kosher delis. The name refers to buckwheat with bow-tie pasta.
The combination pairs earthy, nutty buckwheat with tender pasta and savory onions.
Simply boil 2 cups of bow-tie-shaped pasta separately, then mix it with the kasha and onions to make the beloved kasha varnishkes.
I use bowtie pasta in my buckwheat stuffing recipe, and it's so good!
What Kind of Buckwheat Should I Buy?
I buy Wolff's Kasha. It's in 13-ounce boxes in the ethnic section of the grocery store, right next to the matzo ball mix. You can get it on Amazon and in most major grocery stores.
I prefer the texture of the "whole granulation" variety for savory dishes.
If you want a smaller grain for a breakfast cereal, you can purchase medium or fine grains.
You can even get a buckwheat hot cereal. It's similar to Cream of Wheat, but without the wheat.
Ingredients
See recipe card for amounts.
- Kasha
- Water (you can sub chicken stock or broth, or vegetable broth
- Kosher salt
- Yellow onion
- Parsley (flat or curly leaf)
- Cooking oil such as olive oil or avocado oil
How Long to Cook Kasha
Cooking kasha is simple and usually faster than preparing a pot of rice. Bring two cups of water or your preferred broth to a boil with a generous pinch of salt.
Add the kasha, bring it back to a boil, then reduce the heat to low. Cover the pot, set a timer for ten minutes, and when it goes off, remove the pot from the heat. Fluff it with a fork, and you're good to go!
How to Cook Kasha
- Bring water and salt to a boil in a small pot. Add kasha; cover the pot and reduce heat to low. Cook for 10 minutes and remove to a cool burner. Open the pot and fluff with a fork.
- While the kasha is cooking, heat oil over medium-high heat in a large skillet. Add onions; season with salt.
- Cook about 10 minutes until onions are golden brown. Pour the onions and half the oil into a mixing bowl.
- Add cooked kasha to the mixing bowl. With a rubber spatula, combine the kasha, onions, and parsley. Add more of the cooking oil if it seems dry.
- Season with salt and freshly ground pepper.
Storage and Reheating
To store buckwheat with onions, allow the dish to cool completely at room temperature before transferring it to an airtight container.
Store it in the refrigerator for 3 to 4 days. For longer storage, freeze the kasha in a sealed container or freezer bag for up to 3 months.
To reheat, place kasha in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat for 1 to 2 minutes, stirring occasionally, until warmed through.
You can also reheat kasha in a pan over low heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated evenly.
Serving Suggestions
For a great gluten-free Thanksgiving stuffing, I make this Buckwheat Stuffing Recipe.
I added gluten-free bowtie pasta and some veggies to make it into a gluten-free stuffing. This buckwheat dish makes a great alternative to standard stuffing.
Buckwheat with crispy fried onions would be a great side for roasted chicken, fish, or a healthy shrimp recipe like coconut oil shrimp.
Here are some more suggestions:
FAQ
Store leftover kasha in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave.
Yes, you can prepare the buckwheat and fried onions ahead of time and assemble them just before serving.
This dish pairs well with roasted chicken, grilled chicken, beef, and fish.
Yes. Buckwheat is naturally gluten-free, but people with celiac disease should choose certified gluten-free buckwheat to reduce the risk of cross-contact during processing.
Buckwheat with Crispy Onions
Ingredients
- 1 cup toasted buckwheat groats (kasha)
- 2 cups water
- ½ teaspoon kosher salt, plus more for seasoning
- 1 cup diced yellow onion (about 1 medium onion)
- ½ cup oil (olive or avocado oil)
- ½ cup chopped parsley
- freshly ground black pepper
Instructions
- Bring water and salt to a boil in a small pot. Add kasha; cover pot and reduce heat to low. Cook 10 minutes and remove to a cool burner. Open pot and fluff with a fork.
- While the kasha is cooking, heat oil over medium-high heat in a large skillet. Add onions; season with salt.
- Cook about 10 minutes until onions are golden brown. Pour onions with half of the oil into a mixing bowl.
- Add cooked kasha to the mixing bowl. With a rubber spatula, combine the kasha, onions, and parsley. Add more of the cooking oil if it seems dry.
- Season with salt and freshly ground pepper.
Notes
- Roasted Buckwheat cooks similarly to rice. Bring the cooking liquid to a boil, add the kasha, and cook on LOW for 10 minutes.
- For the cooking liquid, you can use water, vegetable or chicken broth, or even homemade chicken soup.
- Cook the onions until they are golden brown and crispy. Reserve some of the cooking oil to moisten the finished dish.
