Rice & Buckwheat Duet Pilaf

Instructions

1. 1

   Rinse the rice and buckwheat separately under cold running water until the water runs clear. Set aside.

2. 2

   Peel and finely chop the onion. Peel and grate the carrots.

3. 3

   In a large skillet or saucepan, heat the vegetable oil over medium heat.

4. 4

   Add the chopped onion and sauté for 2-3 minutes until translucent.

5. 5

   Add the grated carrots and continue to sauté for another 3-4 minutes until softened.

6. 6

   Add the rinsed rice and buckwheat to the pan. Stir well to combine with the vegetables and oil.

7. 7

   Pour in 500 ml of water, add the salt and black pepper, and stir.

8. 8

   Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice and buckwheat are tender and the water is absorbed.

9. 9

   While the pilaf is cooking, boil the eggs in a separate pot for 10 minutes until hard-boiled. Cool under cold water, peel, and chop.

10. 10

    Once the pilaf is cooked, gently fluff with a fork and fold in the chopped eggs.

11. 11

    Serve hot as a main or side dish.