Kasha was a dish I got very familiar with in Russia -- it's a hot cereal made from roasted buckwheat, usually cooked in milk. As someone excessively averse to sausages and other breakfast meats, this became my first meal of the day nearly every day for the second portion of the trip.
What was served, however, is not exactly this. This recipe is a professionalized version of what I mixed myself every morning in the cafeteria. The kasha served was bland and not quite salty, not quite sweet so I bought lot of vanilla sugar and cinnamon at the store and used them to add some flair.
I made mine in a rice cooker, but the same method would apply if you were using a large covered pot over medium-low heat.
14 oz can regular coconut milk
2/3 cup sugar
1 tsp vanilla extract
2 tsp cinnamon
1 cup rinsed buckwheat grains
6 oz water
Set all ingredients to cook for 45 minutes on the stove top or however long specified by your rice cooker. With the exception of a dash of sugar, it shouldn't need anything else before serving.