Kasha Arroz Caldo you can try at home to make your rainy days feel cozy!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 2 ¼ pounds chicken wings, split and tips discarded
• 1 tablespoon fish sauce
• 5 ¼ cups chicken broth
• 1 cup roasted or raw Kasha buckwheat
• 1 pinch salt and pepper to taste
• 1 green onion, chopped
• 1 lemon, sliced
• 1 teaspoon fish sauce for sprinkling, if desired

Directions

1. Heat the olive oil in a large pot over medium heat
2. Cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes.
3. Add the chicken wings; cook and stir together for 1 minute.
4. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
5. Pour the chicken broth into the pot.
6. Add the Kasha and stir.
7. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot.
8. Season with salt and pepper.
9. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.