This is a traditional Eastern European breakfast classic, with a vegan twist, of course. Its like porridge, only better. Also, its gluten free!
Roast the buckwheat in a dry frying pan until the grains have gone light and golden.
Then, put the buckwheat in an oven-proof dish and add enough boiling water to cover the grain. Add the butter and salt. Cover, and bake for 3 hours at 300 F.
This seems like a long time, so its best made the night before and then warmed up in the morning, or if you're going to a brunch, this is a nice thing to take.
When its done, I often prefer to serve it with a few drops of vegan cream, a dash of cinnamon, and some agave nectar. Enjoy!