How to buck up your buckwheat ideas | Kitchen Aide

If your buckwheat turns out mushy, it’s most likely because you’re using the green, untoasted stuff, says our panel of cooks

I see buckwheat in lots of recipes. How best to cook it? Mine turned out mushy.
Zeena, London SE24
When Alissa Timoshkina was growing up, buckwheat was something of a staple: “We’d have it for breakfast with milk and sugar, as a side to savoury dishes, or as a stuffing for pies or cabbage rolls,” says the Russian author of Salt & Time: Recipes from a Russian Kitchen and co-founder with Olia Hercules of the Cook for Ukraine fundraising campaign. “It’s not just comforting because it tastes like childhood, but it’s nutritionally good as well.”

The first thing to note is that buckwheat comes two ways: green (or untoasted) and toasted (known as kasha, or kasza in Polish). “It makes a big difference,” Timoshkina says. While the toasted stuff “has a lovely, nutty quality”, green has a habit of “coming out gloopy and almost gluey”. That said, Zuza Zak, author of Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings, keeps both in her cupboard: “Sometimes I want that strong, toasted buckwheat – and that really is the taste of eastern Europe – but at others I want the milder flavour of untoasted buckwheat.”

Got a culinary dilemma? Email feast@theguardian.com

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