How to buck up buckwheat so you're not stuck with a glucy mush

When Alissa Timoshkina was growing up, buckwheat was something of a staple: “We’d have it for breakfast with milk and sugar, as a side to savoury dishes, or as a stuffing for pies or cabbage rolls,” says the Russian author of Salt & Time: Recipes from a Russian Kitchen. “It’s not just comforting because it tastes like childhood, but it’s nutritionally good as well.”

I see buckwheat in lots of recipes. How best to cook it? Mine turned out mushy. 

Zeena, London, England, UK