Cultures all over the world use buckwheat in its various forms: the Japanese use buckwheat to make their hearty soba noodles, the Russians roast buckwheat to make kasha, and the Polish roast buckwheat and include it in their pork sausage, or kishka. Buckwheat is rich in fiber, as well as important amino acids, including lysine. Buckwheat isn't a grain: it is the seed of a rhubarb-like plant. However, it has the rich, nutty whole-grain flavor of a grain.
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Heat the stock or milk in a covered bowl on 100-percent power in your microwave for 2 to 4 minutes, or until it bubbles. Microwaves may vary on cooking times.
Place the buckwheat in the bowl with the stock or milk and microwave the buckwheat, covered, for five minutes.
Stir in the buckwheat, making sure that it is thoroughly integrated with the stock or milk. Allow the buckwheat to rest, covered, for 5 minutes.
Fluff the buckwheat with a fork, then cover it again and allow it to rest for 5 more minutes.
Add salt or honey to taste. Serve hot as a side dish or by itself as a breakfast cereal.