Savory Chicken and Sausage Rice Bowl

1Rinse the rice (2 cups) and buckwheat (1 cup) under cold water (4 cups) until the water (4 cups) runs clear. Drain and set aside.

2In a large pot, heat 2 tablespoons of olive oil (2 tablespoons) over medium heat. Add the diced onion (1 large) and sauté until translucent, about 5 minutes.

3Add the sliced sausages (4) to the pot and cook until browned, about 5-7 minutes.

4Add the chicken drumsticks (4) to the pot and sear on all sides until golden brown, about 8-10 minutes.

5Pour in 4 cups of water (4 cups) and bring to a boil. Season with salt and pepper to taste.

6Once boiling, add the rinsed rice (2 cups) and buckwheat (1 cup) to the pot. Stir well, cover, and reduce the heat to low. Cook for about 20 minutes or until the grains are tender and the liquid is absorbed.

7While the rice (2 cups) and buckwheat (1 cup) are cooking, preheat your oven to 400°F (200°C). Place the chicken drumsticks (4) on a baking sheet and roast in the oven for 25-30 minutes until fully cooked and the skin is crispy.

8In a large bowl, combine the chopped cabbage (2 cups) and sliced cucumbers (2). Toss with a pinch of salt and pepper to taste.

9Once the rice (2 cups) and buckwheat (1 cup) are cooked, fluff with a fork and stir in the shredded cheese (2 cups) until melted and well combined.

10To serve, place a generous scoop of the rice (2 cups) and sausage mixture in a bowl, top with a roasted chicken drumstick, and add a side of the fresh cabbage and cucumber salad.