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If you like savory flavors, learn to cook buckwheat with onions. Also known as kasha, buckwheat is a perfect side dish for meat or chicken and stands as an excellent vegetarian meal on its own.
Jump to:
- What is Kasha?
- What is Kasha Varnishkes?
- What Kind of Buckwheat Should I Buy?
- What You Need
- How to Cook Kasha
- How to Fry Onions on The Stove
- To Assemble the Dish
- How To Store Kasha and Onions
- If You Like Kasha, Check These Out These Recipes
- FAQ
- "📖 Recipe"
What is Kasha?
Buckwheat is the flower of a plant called fa*gopyrum esculentum according to Minnesota Wildflowers. When the flower is roasted it becomes kasha. Kasha has its roots in Eastern Europe and is a popular dish in Jewish homes.
Kasha is a traditional Eastern European dish made from buckwheat groats that have been roasted or toasted.
Buckwheat groats are the hulled seeds of the buckwheat plant. To make kasha, the groats are typically toasted in a pan until they are golden brown and have a nutty aroma. This process enhances their flavor and texture.
Kasha can be served as a side dish, mixed with onions and mushrooms, or used as a filling for various dishes like knishes, stuffed peppers, or cabbage rolls. It is a nutritious food high in fiber and protein and is often enjoyed as a staple 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 Whole Granulation Kasha. It's sold 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 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.
What You Need
- Wolff's Whole Granulation Kasha
- Water (you can sub chicken stock, bone broth, vegetable broth or chicken broth)
- Kosher salt
- 1 big yellow onion or 2 smaller onions
- Parsley (flat or curly leaf)
- Neutral cooking oil such as olive oil or avocado oil
How 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 Fry Onions on The Stove
- While the kasha is cooking, heat ½ cup of oil in a 12" heavy-bottomed skillet over medium-high heat.
- Once the oil is shimmering, add diced onions to the skillet and season them with salt.
- Cook the onions, stirring every few minutes, until they achieve a golden brown color.
- Using a slotted spoon, lift the golden-brown onions out of the oil, reserving the oil to add moisture to the finished dish.
To Assemble the Dish
- In a large bowl, combine the cooked kasha with the sautéed onions and half of the cooking oil.
- Adjust the moisture by adding more oil as needed.
- Stir in the chopped parsley for a burst of fresh flavor.
- Season the mixture with kosher salt to taste.
How To Store Kasha and Onions
Store your finished dish in an airtight container in the refrigerator for up to 3 days. You can also place the container in the freezer for a month or two. Defrost and heat in a 350-degree oven for 10 minutes or pop the kasha in the microwave for 2 minutes until heated through.
If You Like Kasha, Check These Out These Recipes
Buckwheat Stuffing Recipe. This recipe is made with the same buckwheat. For the holidays, I added gluten-free bowtie pasta, farfalle, and some veggies to make it into a gluten-free stuffing.
Kasha with fried onions would be a great side for Pan-Fried Snapper, Roasted Yellowtail Snapper, Broiled Fish, Seared Chuck Steak, Lemon Basil Garlic Roasted Chicken, and certainly with Seared Chicken Breasts.
Try these sides with your kasha:
- Roasted Cauliflower Crispy
- Oven Roasted Broccoli and Garlic
- Steamed Broccoli and Carrots
- Gluten-Free Pasta Salad
- Roasted Tiny Red Potatoes
- Roasted Fairytale Eggplant with Lemon
FAQ
How do I store leftover kasha?
tore any leftover kasha in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
Can I make this dish ahead of time?
Yes, you can prepare the buckwheat and fried onions in advance and assemble them just before serving to maintain the desired texture.
What goes with buckwheat?
This dish pairs well with roasted chicken, grilled chicken, beef, and fish.
Is kasha buckwheat gluten-free?
Yes, despite its name, buckwheat is not a type of wheat, and it doesn't contain gluten. Buckwheat is a seed from the fa*gopyrum esculentum plant and is suitable for people with gluten sensitivity.
Is this recipe suitable for vegetarians or vegans?
Yes, this basic kasha recipe is vegetarian and can be made vegan by using vegetable broth instead of bone broth.
"📖 Recipe"
Buckwheat with Onions Recipe
Felice Kaufman
Buckwheat, known as kasha, combined with fried onions creates a savory side dish featuring roasted buckwheat, crispy fried onions, and chopped parsley. This grain-free recipe is easy to prepare and has a distinctive earthy, nutty flavor.
6
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, Side Dish
Cuisine American, Russian
Servings 4 servings
Calories 214 kcal
Ingredients
- 1 cup kasha, roasted buckwheat 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.
Notes
Top Tips:
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.
Nutrition Facts
Buckwheat with Onions Recipe
Amount per Serving
% Daily Value*
Total Fat
7.1
g
11
%
Saturated Fat
0.8
g
5
%
Trans Fat
0.1
g
Sodium
302.8
mg
13
%
Potassium
295.5
mg
8
%
Carbohydrates
34.6
g
12
%
Fiber
5.2
g
22
%
Sugar
1.8
g
2
%
Protein
6.3
g
13
%
Net Carbohydrates
29.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
214
Net Carbohydrates
29.4
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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