Skip to main content
Epicurious
Cookbooks

Kasha

Here is kasha, simply prepared with butter. It’s good with olive oil, too, but best with rendered chicken fat.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 1/2 cups kasha
2 to 4 tablespoons (1/4 to 1/2 stick) butter or extra virgin olive oil
Salt and black pepper to taste

Preparation

  1. Step 1

    Bring about 1 quart of water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put half the butter in a skillet with a lid and turn the heat to medium. A minute later, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.

    Step 2

    Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it’s done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.

    Step 3

    Stir in the remaining butter, taste and adjust the seasoning, and serve or keep warm over very low heat for up to 30 minutes.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsPorridgeEastern EuropeanEuropeanBuckwheatFlourSideLunchDinnerVegetarianGluten FreeEasy5 Ingredients or FewerQuickSimmerRosh HashanahCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.