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A large plate on a light grey backdrop with cooked roasted buckwheat in it and a golden fork with a piece of a light brown napkin showing in the top left corner.

How To Cook Buckwheat

  • Author: Bianca
  • Total Time: 20
  • Yield: 3 cups 1x
  • Category: side dish, main dish, breakfast
  • Method: stovetop
  • Cuisine: Eastern European
  • Diet: Gluten Free


This foolproof, easy cooking method makes perfectly cooked buckwheat (kasha) delicious and easy to make in 20 minutes with 3 ingredients.


  • 1 cup (180 grams) buckwheat (toasted)
  • 1.5 cup (350 ml) water (see notes)
  • 1/2 bouillon cube OR 1/2 teaspoon bouillon/stock powder OR ½ teaspoon salt*
  • optional: 1 teaspoon unsalted vegan butter

The ratio for untoasted buckwheat is 1:1.5
The ratio for toasted buckwheat is 1:2

  • *For plain buckwheat (used in sweet recipes), use salt instead of a bouillon cube.


  1. When using raw untoasted buckwheat, place the buckwheat groats in a fine-mesh strainer and rinse under running cold water until the water runs clear. Drain the buckwheat groats well. 
  2.  If you want to use buckwheat in savory recipes add a bouillon cube to a medium size pot. Let it melt with a little bit of water. You can also add a bit of unsalted vegan butter to the pot for extra flavor and more moist grains. For neutral buckwheat (used in recipes), add salt to the water instead of bouillon and optionally vegan butter.
  3. Add the rest of the water and buckwheat groats to the pot. Stir, so the buckwheat is emersed in the water.
  4. Cover the pot with a lid and bring to a simmer on medium heat. Let it simmer for about 5 minutes.
  5. When you hear that the water starts to boil, turn the heat down to low. Leave the lid on the pan for another 5 -10 minutes.
  6. Remove the lid to see if all water is absorbed. If there is still water in the pot, let it sit for another 5-10 more minutes with the lid on.
  7. When the buckwheat is done (all water is absorbed, but the buckwheat is still shiny), switch off the heat, leave the lid on the pot and let rest on the hot stove for 5 more minutes or longer if you can. This will remove any remaining liquid without having to cook it further.
  8. Fluff with a fork and serve.


See the article above for visual instructions and a video on how the buckwheat should look.  

The ratios above are for perfectly cooked buckwheat. However, if you prefer ‘’al dente’’ (firmer) groats, use less water (320 ml / 1 1/3 cups) and reduce the cooking time on medium heat for a few minutes. 

How to enjoy
Buckwheat can be served both warm or cold. It can be reheated in a pan on the stove or in the microwave. 

Uncooked buckwheat (toasted or untoasted) can last longer when kept in an airtight container in a dark place. It can last for months and even longer when stored in the fridge or freezer. 

Once you have cooked the buckwheat, it can last in an airtight container in the fridge for up to 10 days. It’s also possible to freeze cooked buckwheat for 4-5 months in the freezer.

It is best to keep cooked buckwheat from sitting at room temperature, as it will become hard and unpleasant to eat. 

Toasted versus untoasted buckwheat
Toasted or untoasted buckwheat is a personal preference. The toasted version is golden-brown, and the flavor and texture are more robust than authentic Eastern European buckwheat. You can find it at a Russian or Polish supermarket or online. If you can only find untoasted buckwheat, you can toast it at home in a dry skillet over medium heat for 5-6 minutes until golden brown. 

Keywords: buckwheat, kasha, how to cook,