If you like savory flavors, learn to cook this buckwheat with onions recipe. Also known as kasha, buckwheat is a perfect side dish for meat or chicken and stands as an excellent vegetarian meal on its own.
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What is Kasha?
Buckwheat comes from the flower of a plant called Fagopyrum esculentum. When roasted, it becomes kasha, a traditional dish rooted in Eastern Europe and popular in Jewish homes.
Kasha is made from roasted or toasted buckwheat groats. Buckwheat groats are the hulled seeds of the buckwheat plant. To make kasha, the groats are toasted in a pan until they turn golden brown and release a nutty aroma, which enhances their flavor and texture.
Kasha is served as a side dish, mixed with onions and mushrooms, or used as a filling for dishes like knishes, stuffed peppers, or cabbage rolls. It is a nutritious food, high in fiber and protein, and is enjoyed in Russian, Ukrainian, and Polish cuisine.
Kasha is naturally gluten-free and has no cholesterol. Additionally, it is low fat and has almost no sodium.
Each serving has 2 grams of fiber, no sugar, and 6 grams of protein. Best of all, kasha has 220 grams of potassium. Potassium is a mineral essential for the proper functioning of the central nervous system.
What is Kasha Varnishkes?
Kasha varnishkes is a classic in Russian and Jewish cuisine. It is on the menu of every kosher deli and restaurant. The name translates to 'buckwheat with bowtie pasta,' where 'kasha' represents buckwheat, and 'varnishkes' denotes the bowtie-shaped pasta traditionally enjoyed in Russia.
Simply boil 2 cups of bowtie-shaped pasta separately, then mix it with the kasha and onions to transform the dish into the beloved kasha varnishkes.
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 perhaps a breakfast cereal, you can purchase medium or fine grains.
Ingredients
- Kasha
- Water (you can sub chicken stock or broth, bone broth, or vegetable broth
- Kosher salt
- 1 large yellow onion or 2 smaller onions
- Parsley (flat or curly leaf)
- Neutral cooking oil such as olive oil or avocado oil
How Long to Cook Kasha
Cooking kasha is a breeze, even simpler than preparing a pot of rice, and it's faster too. Bring two cups of water or broth of your choice 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 up 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 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.
Storage and Reheating
To store buckwheat with onions, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 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 1-2 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.
More Recipes
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 the following main courses:
FAQ
Store any leftover kasha in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
Yes, you can prepare the buckwheat and fried onions in advance and assemble them just before serving to maintain the desired texture.
This dish pairs well with roasted chicken, grilled chicken, beef, and fish.
Yes, despite its name, buckwheat is not a type of wheat, and it doesn't contain gluten. Buckwheat is a seed from the Fagopyrum esculentum plant and is suitable for people with gluten sensitivity.
Buckwheat with Crispy Onions Recipe
Ingredients
- 1 cup roasted buckwheat (kasha) try Wolff's Whole Granulation Kasha
- 2 cups water
- ½ teaspoon kosher salt plus more for seasoning
- 1 cup diced onions 2-3 yellow onions
- 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.
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