Buckwheat with Cracklings and Green Onions

Thoroughly rinse the buckwheat with warm water, let the water drain well and set it aside. Cut the fat into small thin slices.

Peel the garlic cloves. Place the fat on a well-heated deep skillet with a thick bottom, add the garlic and fry until golden and crispy. Remove half of the cracklings and all the garlic and place them on a paper towel to absorb excess fat.

In a skillet with the rest of the cracklings and fat, add our millet, mix and cook for a minute. Now pour in the broth or boiling water. Cook the millet, stirring occasionally, for about fifteen to twenty minutes, until it becomes tender.

Grate the fragrant hard cheese. I used an economical option - Lithuanian Dzhugas, but you can also use Parmesan. Wash and finely chop the green onions and parsley.

Add the reserved cracklings with garlic, cheese, salt, and pepper to the cooked millet. Stir, sprinkle with green onions, and serve for lunch or dinner.