Cook pasta according to package directions. Drain.
Meanwhile, in a medium saucepan, bring stock to boiling. Slowly add kasha. Reduce heat. Cover; simmer 8 or 9 minutes or until grain is tender and liquid is absorbed. Remove from pan.
In the same saucepan, cook garlic in oil until tender. Return kasha to saucepan. Add pasta, dill, or basil and seasoned salt; toss gently to combine. Heat through. Makes 8 side-dish servings.
If your supermarket doesn't have a Jewish food section, look for buckwheat groats with the baking supplies.