Here's my latest way to eat it:
The short version:
Per large serving cook 1/2 cup toasted buckwheat groats.
While cooking add 4-5 dried apricots, chopped, and a small handful of pistachios or almonds (pistachios are prettier, and they were in my freezer!).
When the buckwheat's done fluff with a fork and transfer to a bowl. Add margarine, a sprinkle of cinnamon, a sprinkle of ground coriander, and a couple tablespoons of shredded coconut. Sweeten and/or salt it a little if you want. If I had some candied ginger it would be in there in a heartbeat. Yum yum yum.
Edit: Dates! You should add dates to this! And if you really, truly want to experience divinity you should also add a drizzle of orange flower water. And if you don't have buckwheat but want to do this right now, I bet it would be great with couscous, too (actually, much more authentic to the part of the world where most of the flavors are coming from) but then you wouldn't get to eat buckwheat!
If you've never cooked buckwheat before:
Buckwheat is a little tricky to cook. But it's fast and easy and oh-so-good, so you should do it anyway. You can buy two kinds of whole buckwheat (aka groats): toasted (aka kasha) or untoasted. The untoasted kind has a pretty strong taste to it that you'll want to sweeten by toasting in a dry skillet. The ratio to water is 1:2 just like most grains (but add a couple extra tablespoons in this recipe since the apricots will absorb it), but here's the trick: you must bring the water to a gentle--not hard--boil, then add the buckwheat. Reduce the heat and make sure it's barely simmering when you put back the lid and let it cook on a low simmer until all the liquid is absorbed (this is quick--maybe 5 minutes, usually). If you cook it at too high of a temperature you'll get very uneven cooking: crunchy groats surrounded by mush. And if you live with a Russian, she will laugh at you. A lot.
Claire & Bain's Maple Yum Yum - Completeness - Whiskey River