Growing up, buckwheat was everywhere: on the table at home, on the tray at school lunch, and almost always on the side of something else. This Lithuanian buckwheat side dish, grikių košė, is the version I know best. Toasted buckwheat kasha is tossed with soft carrots and onions and a quick tomato sauce. It takes 25 minutes, costs very little, and it was my dad's favorite side dish. Here is how I make it, and how to find the right buckwheat wherever you live.
Jump to:
- What Are Grikiai (Lithuanian Buckwheat)?
- Buckwheat in a Lithuanian Kitchen
- Where to Buy Buckwheat Kasha
- Ingredient Notes
- Step-By-Step Method
- Tips for Better Buckwheat
- What Pairs Well With Buckwheat?
- Variations
- Is Buckwheat Healthy?
- Storage and Leftovers
- More Lithuanian Side Dish Recipes To Try
- Lithuanian Buckwheat Side Dish With Carrots and Onions (Grikių Košė)
Jump to the recipe, or keep reading for the buying guide, serving ideas and the answers to the questions I get asked most.
This buckwheat side dish is also a part of my sample winter meal plan featured in Eat Like a Lithuanian For A Week.
What Are Grikiai (Lithuanian Buckwheat)?
Grikiai is the Lithuanian word for buckwheat, and grikių kruopos means buckwheat groats. Despite the name, buckwheat is not wheat and not a true grain. It is a seed that we cook like one, which is why it is naturally gluten-free.
Košė means porridge, so grikių košė translates as buckwheat porridge. It is also the name I know this dish by.
The buckwheat I buy is toasted, which gives it a deep brown color and a nutty flavor. English-language packs usually call this kasha. You will also see "roasted buckwheat groats" on the label, and sometimes both.
Buckwheat in a Lithuanian Kitchen
Buckwheat has been a staple here for generations. It handles cold climates well, it is filling, and it keeps for a long time, which made it a dependable choice through long winters.
In my family it showed up at home meals and in school cafeterias, almost always as a side dish. It was my dad's favorite and he'd eat it on its own, wth just a little seasoning and a generous amount of butter stirred through.
At home we finished it with ketchup. Plenty of Lithuanian cooks use tomato paste or purée instead, and I give both options below. I prefer the paste version, but ketchup is the shortcut my family used and it works.
If you grew up with this and now cook far from home, it is one of the easiest ways to put something familiar on the plate on a weeknight.
Where to Buy Buckwheat Kasha
Look for toasted buckwheat groats, labeled kasha or buckwheat groats. You will find them in Lithuanian, Polish and other Eastern European grocery stores, health food stores, larger supermarkets and online.
A few things worth checking at the shelf:
- Toasted, not raw. Toasted groats are brown. Raw (green) groats are pale green or tan, taste milder and are not what this recipe wants.
- Brands. Lithuanian shops often stock brands like Galinta and Skaneja. Polish and Russian stores carry their own kasha, and any of them will work.
- Boil-in-bag packs. These exist and are convenient, but follow the instructions on the box, as they differ from loose groats.
- Buckwheat flour sits on the same shelf, but it is a different product, so do not swap it in.
Ingredient Notes
- Toasted buckwheat groats (kasha): 120 g (¾ cup, about 4 oz) is enough for two as a side. Your packet sets the water amount and cooking time.
- Carrot and onion: the heart of the dish. Shred the carrot and chop the onion finely, then cook them slowly over low to medium heat so they turn soft and sweet.
- Tomato sauce: tomato paste (or purée), loosened with a little water and mixed with dried herbs and garlic powder. Or use 2 tablespoons of ketchup.
- Dried herbs: whatever you have. Parsley, thyme, oregano, marjoram or a mixed herb blend all work.
- Olive oil: sunflower or canola oil is fine too.
Find the full ingredient quantities and instructions in the recipe card below.
Step-By-Step Method
In short: boil the kasha following the packet, cook the carrots and onions in a skillet, mix a quick tomato sauce, then drain the buckwheat and combine everything.
1. Cook the vegetables while it boils. Heat the oil in a large skillet over low to medium heat and cook the onion and carrot for 10 to 12 minutes, until soft.
2. Boil the buckwheat. Follow the instructions on your packet. It usually takes 12 to 15 minutes in a pot of boiling water over medium heat. Start tasting at the low end. The groats should be soft and tender, but not completely mushy.
3. Mix the sauce. In a small bowl, stir the tomato paste, dried herbs, garlic powder and water into a loose sauce. Or skip this and use ketchup.
4. Drain and combine. Drain the buckwheat well, then stir it into the skillet with the vegetables and sauce. Serve immediately.
Tips for Better Buckwheat
- 🥕 Shred the carrot finely. It softens in the same time as the onion, so you do not end up with crunchy carrot in a soft side dish.
- ⏱️ Check early. Packets vary, and a couple of extra minutes is the difference between nutty and gluey.
- 💧 Drain properly. Shake the sieve well. Leftover water makes the finished dish wet.
- 🧂 Taste before you season. Ketchup and tomato paste already carry salt, so add salt and a little black pepper at the end.
What Pairs Well With Buckwheat?
Buckwheat works the way rice or potatoes do, as a rustic base next to something hearty. Its nutty flavor suits classic Lithuanian dinners. In Lithuania, buckwheat often accompanies Karbonadas, a pork cutlet that makes for a satisfying main dish. It’s also a popular savory side dish for Lithuanian Meatballs or even Netikras Zuikis (Meatloaf With Apples).
If you’re after something lighter, try buckwheat with roasted root vegetables and a dollop of sour cream for an Eastern European-inspired bowl. You can also stir in any leftover rotisserie chicken for a Lithuanian-style buckwheat pilaf! Or try our Pork Rice Pilaf instead!
Variations
Use whatever vegetables you have. Small broccoli or cauliflower florets, green beans and sautéed fresh mushrooms all work. Cook them separately and stir them in with the carrots and onions.
If you want to do more with buckwheat, try Lithuanian Buckwheat Fritters, or the Baked Buckwheat Casserole With Farmer's Cheese, Both take longer, and both are worth it.
Is Buckwheat Healthy?
Buckwheat is a filling, nutritious everyday side dish, but it is not a miracle food. According to a Lithuanian nutritionist quoted by LRT, 100 g of dry buckwheat has about 13 g of protein and 10 g of fiber. It also provides B vitamins and minerals such as magnesium, iron and manganese.
Two cautions. Buckwheat is naturally gluten free, but if you have celiac disease, buy a pack certified gluten free to avoid cross-contact. And because it contains oxalates, people prone to kidney stones are advised to be careful with it.
Storage and Leftovers
Cool the buckwheat, then keep it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat with a little butter. That brings back the flavor and keeps the grains from drying out. You can also use the microwave, with the same bit of butter.
More Lithuanian Side Dish Recipes To Try
Here are a few more delicious recipes for you to try next:
Lithuanian Buckwheat Side Dish With Carrots and Onions (Grikių Košė)
Ingredients
- 120 g (¾ cups) buckwheat groats kasha
- 1 tbsp olive oil
- 1 large carrot peeled and shredded
- 1 large onion peeled and finely chopped
- 1 tablespoon tomato puree or ketchup
- 1 teaspoon dried herbs (parsley, thyme, oregano, marjoram or a mixed herb blend)
- ¼ teaspoon garlic powder
- 2 tablespoon water
- salt to taste
Instructions
- Boil the buckwheat. Cook the groats in a pot of boiling water over medium heat, following the instructions on your packet. This usually takes 12 to 15 minutes. They should be soft and tender, but not completely mushy.
- Cook the vegetables. While the buckwheat boils, heat the olive oil in a large skillet over low to medium heat. Add the onion and carrot and cook for 10 to 12 minutes, until soft.
- Make the tomato sauce. In a small bowl, stir together the tomato paste, dried herbs, garlic powder and 2 tablespoon water until you have a loose sauce. Or use 2 tablespoon ketchup instead.
- Combine. Drain the buckwheat well. Add it to the skillet with the vegetables and the tomato sauce, and stir until everything is coated. Taste and add salt if needed. Serve immediately.
Notes
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