Inspired living

Buckwheat Kasha Recipe

Gluten-Free and Delicious Buckwheat Kasha Recipe

Credit: Danielle Minnebo

Kasha is a traditional Russian dish that can be made from any kind of grain. In this recipe, I’ve used buckwheat because I like its nutty flavour.

Serves: 4



  • 300g buckwheat groats
  • 50g butter
  • 6 portobello mushrooms, sliced
  • 1 onion, finely sliced
  • 1 tsp sea salt
  • 800mL water
  • ½ cup chopped flat-leaf parsley
  • 4 tbsp sour cream
  1. Add buckwheat to large saucepan and place over medium heat. Do not add any oil or butter to saucepan; you want to toast buckwheat in dry pan. Toast buckwheat for 15 mins, stirring continuously. Pour toasted buckwheat into bowl and set aside.
  2. Return saucepan to heat and add butter, mushroom, onion and sea salt. Sauté for 10 mins and add toasted buckwheat and water. Bring to gentle simmer, cover and cook for 20 mins.
  3. Every 5 mins, stir to stop it from sticking to bottom of pan. You’ll know it’s ready when water has been absorbed and buckwheat is soft.
  4. Serve topped with sour cream and chopped flat-leaf parsley.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.