Buckwheat with onion and carrot

Method

1. Peel, rinse and pat dry the onion and carrot.
2. Finely dice the onion and coarsely grate the carrot, or cut it into thin strips.
3. Heat the oil in a heavy-bottomed pan and fry the onion and carrot over high heat, stirring, for about 2 minutes.
4. Rinse the buckwheat 2–3 times until the water runs clear.
5. Spread the buckwheat over the vegetables in an even layer and salt lightly.
6. Pour in the cold water and cover. Once it boils, turn the heat to low and cook for 20–25 minutes until the water is absorbed.
7. Stir well and season with pepper before serving.

Tip. Cook the vegetables only until the onion turns translucent for a mild taste, or let them brown for a deeper flavor.