Our son has become fond of kasha, a favorite Russian side dish, made from whole or shredded buckwheat, which he managed to hunt down when he was last visiting. The Russians value buckwheat highly, because it is tasty, easily digestible, cheap, healthy and very filling. The seeds contain a lot of protein with useful amino-acids which would appeal to our son. They contain lecithin, B vitamins, rutin, (vitamin P), minerals, irion, calcium, and phosphorous. We'll have to give it a try ourselves. Culinari Russia recommends serving if as a main course or an accompaniment to meta, fish, poultry, or suckling pig.
1 3/4 lb. (750g) buckwheat grits
8 1/2 T. (125g) butter
Put the buckwheat with twice the quantity of water in an earthenware pot or other heatproof container and bring to a boil. Remove the lid and allow the kasha to swell for about one hour in a preheated oven at 340-350 degrees F (175 C) without stirring. Stir in the butter and salt.
The centrality of kasha in the traditional Russian cuisine is expressed in the Russian proverb:
"щи да каша – пища наша", (shchi da kasha – pishcha nasha)
literally "shchi and kasha are our food",
or more loosely, "cabbage soup and porridge are all we need to live