The Vegetarian Cookery) and Louise I now found a buckwheat at Whole Foods that doesn't cook into a dusty mush. Pocono Kasha was indeed excellent -- evenly roasted with pleasant nutty aroma and good texture. I just found that it requires a little less water than the Russian buckwheat to produce the same level of tenderness. For 1 cup of Russian buckwheat I use 1 2/3 cups water and for 1 cup of Pocono buckwheat I only needed 1 1/2 cups water.
If it wasn't for you, my dear readers, I'd still be stuck testing buckwheat brands. But now I can move on to farro.