18 Delicious Kasha Recipes Healthy

Ready to give your meals a wholesome twist? Kasha, or buckwheat groats, is a nutrient-packed powerhouse that’s about to become your kitchen’s best friend. Whether you’re craving cozy comfort food or seeking quick, healthy dinner solutions, our roundup of 18 Delicious Kasha Recipes has something for every palate. Dive in and discover how versatile and tasty healthy eating can be!

Savory Mushroom and Kasha Pilaf

This Savory Mushroom and Kasha Pilaf is a hearty, flavorful dish that brings a comforting earthy taste to your table, perfect for those cozy nights in.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the kasha, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the kasha is tender.
2. While the kasha cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion is translucent.
3. Add the sliced cremini mushrooms to the skillet along with dried thyme, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
4. Fluff the cooked kasha with a fork and gently fold it into the mushroom mixture. Stir in the chopped parsley and cook for another 2 minutes to combine all the flavors.

The toasted nuttiness of kasha paired with the umami-rich mushrooms creates a pilaf that’s both satisfying and packed with depth. Serve it as a standout side or a light main dish.

Tip: For an extra layer of flavor, toast the kasha in a dry skillet for a couple of minutes before adding the broth.

Kasha with Caramelized Onions and Garlic

There’s something deeply comforting about a bowl of kasha, especially when it’s paired with the sweet depth of caramelized onions and the punch of garlic. This dish is a testament to how simple ingredients can create something truly memorable.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water or vegetable broth

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for about 20 minutes until they’re deeply golden and caramelized. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
2. Push the onions to one side of the skillet and add the remaining 1 tbsp olive oil to the empty space. Add the garlic and cook for 1 minute until fragrant, then mix with the onions.
3. Add the kasha to the skillet and toast for 2 minutes, stirring constantly, to bring out its nutty flavor.
4. Pour in the water or vegetable broth, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the kasha is tender and the liquid is absorbed.
5. Fluff the kasha with a fork, then let it sit covered for 5 minutes before serving to allow the flavors to meld.

The magic of this dish lies in the contrast between the earthy kasha and the sweet, umami-rich onions, with the garlic adding just the right amount of sharpness. It’s a side that steals the show.

Tip: For an extra layer of flavor, try stirring in a tablespoon of butter at the end for richness.

Sweet Kasha Breakfast Bowl with Honey and Nuts

Start your morning with a cozy, nutty twist on breakfast that’s both satisfying and simple to whip up. This Sweet Kasha Breakfast Bowl with Honey and Nuts is a delightful way to fuel your day.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 2 cups water
• 1/4 tsp salt
• 2 tbsp honey
• 1/4 cup mixed nuts (almonds, walnuts, and pecans), roughly chopped
• 1/2 tsp cinnamon
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, bring the water to a boil. Stir in the kasha and salt, then reduce the heat to low. Cover and simmer for 10 minutes, or until the water is absorbed and the kasha is tender.
2. Remove the saucepan from the heat. Stir in the honey, mixed nuts, cinnamon, and butter until everything is well combined and the butter is melted.
3. Divide the kasha mixture into two bowls. Drizzle with a little extra honey and sprinkle additional nuts on top if desired.

The magic of this bowl lies in the contrast between the creamy kasha and the crunchy nuts, all brought together with a sweet hint of honey. It’s a texture and flavor adventure in every bite.

Tip: For an extra cozy touch, warm the honey slightly before drizzling to make it more fluid and aromatic.

Kasha and Lentil Stuffed Peppers

These Kasha and Lentil Stuffed Peppers are a hearty, flavorful twist on a classic, packed with nutritious ingredients and a satisfying texture that will please everyone at the table.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup kasha (buckwheat groats)
• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Place the prepared bell peppers in a baking dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the kasha and lentils, reduce heat to low, cover, and simmer for 20 minutes until the liquid is absorbed and the grains are tender.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Stir in the cumin, smoked paprika, salt, and pepper.
4. Combine the cooked kasha and lentils with the onion mixture and chopped parsley. Spoon the filling into the bell peppers.
5. Bake for 30 minutes until the peppers are tender and the filling is heated through.

The combination of nutty kasha and earthy lentils creates a filling that’s both nutritious and deeply satisfying, with a smoky hint from the paprika that elevates the dish.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Herbed Kasha Salad with Lemon Dressing

This Herbed Kasha Salad with Lemon Dressing is a refreshing twist on a classic, packed with vibrant flavors and textures that’ll make it a standout dish at any table.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 2 cups water
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cucumber, diced
• 1/2 red onion, finely chopped

Instructions

1. In a medium saucepan, bring the water to a boil. Add the kasha, reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the kasha is tender. Remove from heat and let it cool.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper to make the dressing.
3. Add the cooled kasha, parsley, dill, mint, cucumber, and red onion to the bowl with the dressing. Toss gently until everything is well combined.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The combination of fresh herbs and zesty lemon dressing brings a bright, lively flavor to the nutty kasha, making this salad a refreshing choice for picnics or potlucks.

Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.

Kasha Varnishkes with Bowtie Pasta

Warm up your kitchen with this comforting Kasha Varnishkes, a classic dish that combines toasty buckwheat groats with tender bowtie pasta for a hearty meal.

Ingredients

• 1 cup kasha (buckwheat groats)
• 1 large egg, lightly beaten
• 2 cups chicken or vegetable broth
• 8 oz bowtie pasta
• 2 tbsp olive oil
• 1 large onion, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium bowl, mix the kasha with the beaten egg until each grain is coated. Heat a large skillet over medium heat and add the kasha. Toast, stirring constantly, for 3-4 minutes until the grains are separate and fragrant.
2. Bring the broth to a boil in a saucepan, then stir it into the toasted kasha. Cover, reduce heat to low, and simmer for 10-12 minutes until the liquid is absorbed and the kasha is tender.
3. Meanwhile, cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
4. In the same skillet used for the kasha, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until golden and soft. Stir in the salt and black pepper.
5. Combine the cooked kasha, pasta, and sautéed onions in the skillet. Gently mix everything together and cook for another 2-3 minutes to blend the flavors. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the contrast between the nutty kasha and the silky pasta, creating a texture that’s both satisfying and unique.

Tip: For an extra layer of flavor, try adding a splash of soy sauce or a handful of sautéed mushrooms to the mix.

Spicy Kasha and Black Bean Tacos

Spice up your taco night with these hearty Spicy Kasha and Black Bean Tacos, a perfect blend of nutty kasha and smoky spices wrapped in a warm tortilla.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a medium saucepan, bring 2 cups water to a boil. Add 1 cup kasha, reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed and kasha is tender. Remove from heat and let stand covered for 5 minutes.
2. While kasha cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 minute more.
3. Stir in black beans, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Cook for 2-3 minutes until beans are heated through and spices are fragrant.
4. Fluff the cooked kasha with a fork and stir into the bean mixture. Cook together for 2 minutes to combine flavors.
5. Warm the corn tortillas in a dry skillet or microwave. Divide the kasha and bean mixture among the tortillas. Garnish with fresh cilantro and serve with lime wedges.

The toasted kasha adds a unique crunch and depth to these tacos, making them a standout dish that’s both satisfying and packed with flavor.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to your tacos before serving.

Kasha with Roasted Vegetables and Tahini

Warm up your kitchen with this hearty Kasha with Roasted Vegetables and Tahini, a dish that brings together earthy flavors and creamy textures in every bite.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 cups water
• 1 medium sweet potato, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp cumin

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato, zucchini, and red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the vegetables roast, rinse the kasha under cold water. In a medium saucepan, bring 2 cups water to a boil, add the kasha, remaining 1/2 tsp salt, and reduce to a simmer. Cover and cook for 15 minutes until the water is absorbed and the kasha is tender.
3. In a small bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and remaining 1 tbsp olive oil until smooth.
4. Fluff the cooked kasha with a fork and transfer to a serving bowl. Top with the roasted vegetables and drizzle with the tahini sauce.

The contrast of the nutty kasha with the sweet roasted vegetables and tangy tahini sauce creates a symphony of flavors that’s both comforting and sophisticated.

Tip: For an extra crunch, sprinkle some toasted sesame seeds over the top before serving.

Maple Glazed Kasha and Apple Muffins

Start your morning with a cozy twist by baking these Maple Glazed Kasha and Apple Muffins, where the nuttiness of kasha meets the sweetness of apples and maple.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup milk
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup finely chopped apple
• 1/4 cup maple syrup (for glaze)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the kasha, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the milk, 1/4 cup maple syrup, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins are still warm, brush the tops with the remaining 1/4 cup maple syrup for a glossy glaze.

The unique combination of kasha and apple gives these muffins a delightful texture and a flavor that’s both earthy and sweet, perfect for those who love a less conventional breakfast treat.

Tip: For an extra crunch, sprinkle some toasted kasha on top of the glaze before it sets.

Kasha and Chickpea Curry

Warm up your kitchen with this hearty Kasha and Chickpea Curry, a comforting dish that blends earthy buckwheat with creamy chickpeas in a fragrant tomato sauce.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in curry powder, cumin, and salt, cooking for 1 minute until fragrant.
3. Add diced tomatoes, vegetable broth, and coconut milk, bringing to a simmer.
4. Mix in kasha and chickpeas, then cover and reduce heat to low. Cook for 15 minutes, or until kasha is tender and liquid is absorbed.
5. Remove from heat and let stand for 5 minutes before fluffing with a fork.
6. Garnish with fresh cilantro and serve warm.

This curry stands out with its unique combination of nutty kasha and creamy chickpeas, all wrapped up in a spiced tomato sauce that’s both comforting and invigorating.

Tip: For an extra layer of flavor, toast the kasha in a dry skillet for a few minutes before adding it to the curry.

Kasha Granola with Dried Fruits

Start your morning with a crunchy, nutty twist on traditional granola—this Kasha Granola with Dried Fruits is a hearty, wholesome way to fuel your day.

Ingredients

• 2 cups kasha (toasted buckwheat groats)
• 1 cup old-fashioned rolled oats
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/4 cup honey
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, chopped

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix kasha, oats, almonds, and walnuts.
3. In a small bowl, whisk together honey, maple syrup, coconut oil, vanilla extract, cinnamon, and salt until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25 minutes, stirring halfway through, until the granola is golden and crispy.
7. Remove from the oven and let cool completely. Then, stir in dried cranberries and apricots.

The unique combination of kasha and dried fruits offers a delightful contrast of textures and a deep, toasty flavor that’s unlike any store-bought granola.

Tip: For an extra crunch, try adding a handful of pumpkin seeds to the mix before baking.

Kasha and Spinach Stuffed Portobello Mushrooms

These Kasha and Spinach Stuffed Portobello Mushrooms are a hearty, flavorful dish that combines earthy mushrooms with nutty kasha and fresh spinach for a satisfying meal.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 cup kasha (buckwheat groats)
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Lightly brush the Portobello mushrooms with 1 tablespoon of olive oil and place them on a baking sheet.
2. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the kasha to the saucepan, stirring to coat with the oil and onions. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the kasha is tender and the liquid is absorbed.
4. Stir the chopped spinach, salt, black pepper, and smoked paprika into the cooked kasha until the spinach is wilted.
5. Spoon the kasha and spinach mixture into the Portobello mushrooms, dividing it evenly among them. Sprinkle the grated Parmesan cheese on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly golden.

The combination of smoky paprika and nutty kasha with the juicy Portobello mushrooms creates a dish that’s both comforting and sophisticated.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Kasha with Beetroot and Goat Cheese

This Kasha with Beetroot and Goat Cheese is a vibrant, hearty dish that brings together earthy flavors and creamy textures for a satisfying meal.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 medium beetroots, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled goat cheese
• 2 tbsp chopped fresh dill
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. While the beetroots are roasting, rinse the kasha under cold water. In a saucepan, bring 2 cups of water to a boil, add the kasha, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
3. Fluff the cooked kasha with a fork and transfer to a large bowl. Add the roasted beetroots, remaining 1 tbsp olive oil, balsamic vinegar, and half of the goat cheese and dill. Gently toss to combine.
4. Serve the kasha warm, topped with the remaining goat cheese and dill.

The combination of creamy goat cheese and earthy beetroots with nutty kasha creates a dish that’s as nutritious as it is colorful.

Tip: For an extra crunch, sprinkle some toasted walnuts on top before serving.

Kasha and Pumpkin Soup with Sage

Warm up your autumn evenings with this comforting Kasha and Pumpkin Soup, where earthy buckwheat meets sweet pumpkin in a harmony of flavors, all brought together with a hint of sage.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup kasha (toasted buckwheat groats)
• 4 cups vegetable broth
• 2 cups pumpkin puree
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the kasha, toasting it with the onions and garlic for 2 minutes until fragrant.
3. Pour in the vegetable broth and pumpkin puree, bringing the mixture to a boil. Reduce heat to low, then simmer for 20 minutes, stirring occasionally.
4. Add the dried sage, salt, and black pepper, stirring to combine. Continue to simmer for another 10 minutes to allow the flavors to meld.
5. Remove the pot from heat and stir in the coconut milk until the soup is creamy and well combined.

The toasted kasha adds a delightful nuttiness that contrasts beautifully with the creamy pumpkin, making each spoonful a perfect balance of texture and taste.

Tip: For an extra touch of warmth, garnish with a sprinkle of freshly chopped sage before serving.

Kasha Pancakes with Berry Compote

Start your morning with a twist on the classic pancake by incorporating nutty kasha and topping it with a vibrant berry compote.

Ingredients

• 1 cup kasha (toasted buckwheat groats)
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 1/4 cups milk
• 2 tbsp unsalted butter, melted
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp honey
• 1 tsp lemon juice

Instructions

1. In a large bowl, whisk together 1 cup kasha, 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 1 1/4 cups milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. For the compote, combine 1 cup mixed berries, 2 tbsp honey, and 1 tsp lemon juice in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until the berries break down.
6. Serve the pancakes warm with the berry compote drizzled on top.

The kasha adds a delightful crunch and earthy flavor that pairs beautifully with the sweet and tangy berry compote, making these pancakes a memorable breakfast treat.

Tip: For an extra nutty flavor, toast the kasha in a dry skillet for a few minutes before adding it to the batter.

Kasha and Smoked Salmon Salad

This Kasha and Smoked Salmon Salad is a delightful twist on traditional grains, offering a smoky, savory flavor that’s perfect for a light lunch or a sophisticated side dish.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 cups water
• 1/2 tsp salt
• 4 oz smoked salmon, thinly sliced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp black pepper

Instructions

1. Rinse the kasha under cold water, then combine with 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and kasha is tender.
2. Fluff the cooked kasha with a fork and let it cool to room temperature.
3. In a large bowl, combine the cooled kasha, smoked salmon, red onion, and fresh dill.
4. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp black pepper. Pour over the salad and toss gently to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the earthy kasha and the rich, smoky salmon creates a harmony of flavors that’s both unexpected and utterly satisfying.

Tip: For an extra crunch, sprinkle some toasted buckwheat groats on top before serving.

Kasha with Roasted Brussels Sprouts and Bacon

Warm up your kitchen with this hearty Kasha with Roasted Brussels Sprouts and Bacon, a dish that brings together earthy flavors and crispy textures in every bite.

Ingredients

• 1 cup kasha (buckwheat groats)
• 2 cups chicken or vegetable broth
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crispy and golden.
2. While the sprouts roast, cook bacon in a skillet over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add kasha to the skillet with bacon drippings and toast over medium heat for 2 minutes, stirring constantly. Add broth, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Stir roasted Brussels sprouts and bacon into the cooked kasha. Drizzle with balsamic vinegar and remaining 1 tbsp olive oil, tossing to combine.

The magic of this dish lies in the contrast between the nutty kasha, the sweetness of roasted Brussels sprouts, and the smoky crunch of bacon—a trio that’s sure to impress.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Kasha and Chocolate Chip Cookies

Who says you can’t have a little fun with tradition? These Kasha and Chocolate Chip Cookies blend the earthy goodness of kasha with the sweet, melty joy of chocolate chips for a cookie that’s unexpectedly delightful.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup kasha (toasted buckwheat groats)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup kasha, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until creamy. Add 1 large egg and 1 teaspoon vanilla extract, beating until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1 cup semisweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The kasha adds a nutty crunch that pairs surprisingly well with the gooey chocolate, making these cookies a conversation starter at any gathering.

Tip: For an extra nutty flavor, toast the kasha in a dry skillet over medium heat for 2-3 minutes before adding it to the dough.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and healthy kasha recipes as much as we loved sharing them! Whether you’re a kasha connoisseur or trying it for the first time, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share this roundup with fellow food lovers on Pinterest. Happy cooking!