Rice-buckwheat casserole with mushrooms

200 g oyster

200 g fresh mushrooms

3,5 glass water

1 glass buckwheat

1 glass rice

1 onions

vegetable oil

salt

Buckwheat calcined in a dry frying pan until a strong odor, pour hot water (in a ratio of two to one), salt, cover, bring to a boil and boil for 5 min at maximum heat, reduce heat to low, cook porridge 10 minutes

Pour the rice with boiling water in the ratio 1:1.5, salt, cover, bring to boil, reduce the heat to a gentle, boil for 15 minutes

Onion peel and cut into cubes, mushrooms and oyster mushrooms cut into small.

Heat the pan with oil, saut the onion, remove it from the pan, put the mushrooms and fry, not Sol, add the onion, another fry.

Pour into the frying pan buckwheat and rice, stir, then rice-buckwheat casserole with mushrooms brought until cooked and served.