Buckwheat Rice recipe - ingredients, nutrition and when to eat it
Buckwheat rice is made by cooking buckwheat with rice. It has a nuttier, lighter flavor than plain rice.
Buckwheat rice is made by cooking buckwheat with rice. It has a nuttier, lighter flavor than plain rice. Serve it with seasoned vegetables or fish for an easy lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 350g serving): 612.8 kcal · protein 12.5g · carbohydrate 130.5g · fat 2.3g · sodium 2.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To bring out the buckwheat’s aroma, rinse the toasted buckwheat and don’t soak it for long.
Tips: Water needs vary by rice cooker, so start with a little less water than you’d use for plain rice, then adjust to taste next time.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Toasted buckwheat — 30 g
- Water — 180 ml