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Transfer the buckwheat to a small bowl and cover it with water. Use your hand to swish the buckwheat around in the water. This will loosen any debris, dust, or plant matter. Skim off any debris or broken pieces that float to the top. Transfer the buckwheat to a fine-mesh strainer to drain the water. Washing will help to produce a fluffy buckwheat that also holds its shape. Place the washed buckwheat in a dry skillet or frying pan and heat it over medium heat. Continue cooking the buckwheat for 4 to 5 minutes, stirring constantly, until it’s golden brown. Remove the skillet from the heat.  Toasting brings out the flavor of the buckwheat and gives it a nutty aroma. Toasted buckwheat is referred to as kasha. If your buckwheat has already been toasted, you don’t have to toast it again. Raw buckwheat doesn’t smell, and is a light brown or greenish color instead of golden brown. Transfer the water to a saucepan and add the salt. Put on the lid and heat the water over medium heat to bring it to a boil. When you add the buckwheat to boiling water instead of cold water, it will help to steam it as well as boil it. When the water is boiling, remove the lid from the saucepan and add the buckwheat. Bring the water back to a boil and then reduce the heat to low. Cover the pot and continue simmering the buckwheat for 15 minutes. You don’t need to stir the buckwheat as it simmers. When the buckwheat has been simmering for 15 minutes, remove it from the heat. Leave the lid on and let the buckwheat sit for a quarter of an hour. This will give the buckwheat time to absorb any additional water that’s still in the pot without becoming mushy. Remove the lid and add the butter to the buckwheat. When the butter has melted, stir the buckwheat gently with a fork. This will remove clumps and separate the individual seeds, giving the buckwheat a lighter texture. You can also use ghee, margarine, or even your favorite cooking oil in place of the butter.

Summary:
Rinse the buckwheat. Toast raw buckwheat for about 5 minutes. Boil the water and salt. Simmer the buckwheat for 15 minutes. Let the buckwheat stand for 15 minutes. Add the butter and fluff the buckwheat.