Buckwheat porridge with squid

Sort the buckwheat, rinse it, roast in a dry pan, pour in 2.5 cups of hot water, bring to a boil and cook on low heat until the grains absorb the water.

Wrap the pot with porridge in a towel and place it in a warm place for 20 minutes.

Rinse the squid, cut into thin strips, drop into boiling salted water, cook for 1 minute, then drain in a colander.

Peel, wash, and slice the onion into half rings.

Peel, wash, and grate the carrot on a coarse grater.

Mix onion and carrot, sauté in heated vegetable oil, add squid and cook while stirring for 2 minutes.

Season the contents of the pan with salt, pepper, and drizzle with lemon juice.

Wash the cilantro leaves, dry them, and chop finely.

Mix the cooked porridge with sautéed vegetables and squid, season with butter, serve on plates, and sprinkle with cilantro.