Buckwheat with Chicken Hearts and Vegetables

Rinse the chicken hearts thoroughly under cold water, trimming away any excess fat or connective tissue.

Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.

Add the hearts along with the minced garlic, sear for 3 to 4 minutes, then toss in the diced onion and sauté until golden brown.

Stir in the grated carrots and cook until they soften.

Rinse the buckwheat and add it straight into the pan with the heart and vegetable mixture. Pour in 400 ml of water, cover with a lid, and simmer on low heat for 15-20 minutes until the buckwheat is tender and has absorbed the liquid.