Buckwheat comes in a few forms. The groats or raw buckwheat, roasted buckwheat (called kasha), buckwheat flour (baking), and cream of buckwheat (similar to oatmeal). I don’t recommend anything roasted in general for health reasons.
If you have buckwheat groats, cook it with a 1:2 ratio (or 1/2 cup of buckhweat, 1 cup of water)…bring water to boil and add buckwheat and put to low and place lid on top. Add some olive oil and salt and let it cook for 20-25 minutes (this is how long I like it, its personal taste basically). I like to add rosemary and basil once its done…