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.
紅藜麥 1/4杯｜白米 1/2杯｜南瓜 100g｜昆布 1片｜水 1杯
Red Buckwheat 1/4 cup|White rice 1/2 cup|Pumpkin 100g|Kumbu 1 piece|Water 1 cup
The pumpkin is peeled and cut into small pieces. Khumbu is slightly washed with water.
The white rice and red buckwheat are washed separately and placed in the same container.
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.
After the pot is taken, remove the kelp and stir the rice, red buckwheat and pumpkin slightly.