Damn, this is simple.

• Vegetable oil
• 2 cups of buckwheat
• 4 cups of boiling water
• 1 cube of chicken bouillon

Pour vegetable oil in pan. Turn on low heat. Pour in buckwheat. Turn on your hot water pot to boil. In the meantime with a spatula mix the buckwheat so that all the grains are covered with a bit of oil. You could toast it a bit if you wanted. Pour the boiling water over it when ready. Drop in the cube. Put a lid on it. Cook till the water is gone. Don't stir.

I suspect you could skip the oil step.

Turned out fine. In the past I've had buckwheat with a much stronger taste, but this time it was pretty mild. I wonder why?

Variations:

• I think this would be accompaniment to strong-tasting main dishes.
• It would also be good with some brown gravy and a poached egg or two on top.
• It would also be good to reheat the cold buckwheat in butter, but it aside, and serve up a couple fried eggs with it.

2014-07-12: I've tried a couple more variations.

• Mix the buckwheat with some hot mustard, throw it in the microwave. Good.
• Mix the buckwheat with some soy sauce, throw it in the microwave. Good.