I saw this recipe for Kasha in the current edition of Bon Appetite which sounded quite tasty. It is basically made from buckwheat groats cooked in liquid (sorta like cooking rice) and mixed with onions and wild mushrooms. Knowing the rich, earthy taste you get from buckwheat crepes I was anticipating something similar here but instead the groats were bland almost to the point of being tasteless. That's the first time I've cooked buckwheat groats. Is that the best I can expect from them?