Not a grain but an annual related to rhubarb, buckwheat is rich in amino acids and considered the "heartiest" grain. Although it is not as easy to digest as other grains, groats have been an important food source, in a variety of forms, since the 10th Century BC. The nutty, earthy flavor of is traditionally found in knishes, soba and piroshki. Use in pilafs, cold salads or as a breakfast porridge. Groats can be dry-roasted, sautéed, baked, braised, refried or marinated.