紅藜麥南瓜蒸飯Red buckwheat squash steamed rice

紅藜麥是被公認的天然超級食品之一,不含乳糖、膽固醇、不含麩質、低升糖指數(低GI)之特性,絕對是個值得推薦的健康穀物!加上香甜鬆軟的南瓜一起蒸煮,是一道營養又沒有負擔的炊飯料理。

Red buckwheat is one of the recognized natural superfoods. It is lactose-free, cholesterol-free, gluten-free, and low glycemic index (low GI). It is definitely a recommended healthy cereal! Together with the sweet and fragrant pumpkin, it is a nutritious and unburdened risotto.


份量:
1 人份
時間:
20 分鐘

Serving size:
1 person
time:
20 minutes


食材:
紅藜麥 1/4杯|白米 1/2杯|南瓜 100g|昆布 1片|水 1杯

Ingredients:
Red Buckwheat 1/4 cup|White rice 1/2 cup|Pumpkin 100g|Kumbu 1 piece|Water 1 cup


步驟1
南瓜去皮切成小塊。昆布以清水略沖。
步驟2
白米及紅藜麥分別再洗乾淨後,再放入同一容器內。
步驟3
先將白米與紅藜麥攪勻後,將南瓜塊鋪上並放上昆布。於電鍋外鍋加入一杯水,準備蒸煮,等待電鍋開關跳起後,再悶煮約10分鐘即可。
步驟4
起鍋後取出昆布,將米飯、紅藜麥及南瓜稍微攪拌。

step 1
The pumpkin is peeled and cut into small pieces. Khumbu is slightly washed with water.
Step 2
The white rice and red buckwheat are washed separately and placed in the same container.
Step 3
After mixing the white rice with the red buckwheat, spread the pumpkin pieces and put them on the kelp. Add a glass of water to the outer pot of the electric cooker, prepare to cook, wait for the electric cooker switch to jump, and then cook for about 10 minutes.
Step 4
After the pot is taken, remove the kelp and stir the rice, red buckwheat and pumpkin slightly.


出處Source