Merchant-Style Buckwheat (Grechka po-Kupecheski)

Pour the buckwheat into a dry skillet and toast for a few minutes until a light nutty aroma develops

Chop the oyster mushrooms however you like. Cut the carrots into matchsticks, the onion into dice, and the chicken fillet into small pieces

Mince the garlic, hot pepper, and parsley

First, sauté the mushrooms until golden brown and temporarily transfer them to a plate

Then, sear the chicken fillet separately until browned and also remove it from the skillet

In the same skillet, sauté the onion, add the carrots, and cover with a lid. Simmer until the carrots are tender, then uncover and let the vegetables brown

Return the chicken and mushrooms to the skillet, add the garlic, hot pepper, and parsley. Mix everything well

Add the toasted buckwheat, mix again, and pour in boiling water

Season with salt to taste, cover with a lid, and cook over low heat for about 20 minutes until fully done