Take equal quantities of rice and buckwheat, wash well.

Cook the buckwheat, as usual, 1 Cup of buckwheat, put in 2 cups of boiling water (I cooked in meat broth), until tender. In parallel with buckwheat cook the Cup of rice in plenty of salted water, until tender. The rice is drained, washed with hot water from the kettle.

Mix the rice and buckwheat, add the butter and mix well.

Our side dish is ready in a plate, add more butter for porridge butter will not spoil!!! Serve, as usual, even with the goulash, even with the chop, even with the chicken. Bon appetit!!!