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Braised Buckwheat Kernels (Kasha)

This grain is sometimes called groats.


  • 1 cup medium buckwheat kernels (kasha)
  • 1 egg
  • 2 1/2 cups boiling water
  • 2 tablespoons butter or margarine
  • 2 1/2 teaspoons instant beef bouillon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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  1. Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.
  2. Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.

Yields 6 servings.