in saucepan, bring buckwheat, 2 cups water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside

Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix into buckwheat.

Place half of the sauerkraut in bottom of 6-cup casserole; spoon buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle with chicken stock.

Bake in 300F 150 °C oven for about 30 minutes or until heated through.

Serve with sour cream.

Strongfield, Saskatchewan, Canada Per Serving: about 160 calories, 4 g protein, 8 g fat, 19 g carbohydrate [-=Pam=-] PA_Meadows@msn. Com