Sunday, January 22, 2012

Creamy Buckwheat "Kasha" in the Pressure Cooker

seasoned crunchy buckwheat groats
photo by vsimon
My hubby and kids gobbled this super simple side dish up so fast I just had to share.   Buckwheat is actually a seed unrelated to wheat.  It's gluten-free and low glycemic! (Buckwheat scores around 51 on the glycemic index and red lentils come in around 21.)  Plus buckwheat and lentils are good for the heart, high in fiber, and all that jazz.

1. Caramelize two chopped onions in olive oil in a pressure cooker.
2. Add chopped garlic.
3. Add 3/4 cup of buckwheat groats.
4. Add 1/2 to 3/4 cup red lentils and about 3 cups of water, plus a couple pinches of salt.
5. Lock the lid and cook for 10 minutes after the pressure cookers reaches pressure.
6. Turn off heat and let pressure come down naturally.
7. Season to taste with salt, pepper, smoked paprika, mustard powder, cumin... whatever you like.  It doesn't need much.

If you want to up your intake of buckwheat, check out this recipe for Crunchy Buckwheat Groats.


  1. I love kasha, especially when it's all nostalgic with bow-tie pasta. This looks like a great alternative.

  2. This sounds so good. I love the fact that it is cooked by a pressure cooker

  3. Hi Yosefa, I'd like to try this tonight for dinner. I thought I'd check in with you to see if you have any updates or suggested modifications. Is it 10 minutes on high or low pressure? I've only cooked the buckwheat before and that's usually done in 4 minutes or so.

  4. Hi Yosefa, thank you for sharing this great pressure cooker recipe. I'll try it soon!



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