Melt the butter in a thick pan and
stir in the buckwheat.
Cook for about 5 minutes over low
heat, stirring all the time, until the buckwheat looks golden.
Add the boiling stock or water and
Cover and bake at 180C/350F/Gas 4
for 1 hour.
Check the dish occasionally to see
that the buckwheat does not burn, and add a little more liquid if
When cooked, it should be tender,
with the liquid completely absorbed.
Buckwheat is a staple of the Russian
kitchen and this dish may be served by itself or as an accompaniment to
meat or fish. Minced meat or mushrooms cooked in butter may be folded
into the cooked cereal, and soured cream is often added.