Homemade Buckwheat With Rice Cakes And Cucumber Recipe

Name: Homemade Buckwheat With Rice Cakes And Cucumber
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 1
Cuisine: Fusion
Ingredients: buckwheat: 100g; rice cakes: 2g; cream cheese spread: 30g; cucumber: 100g

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Introducing a homemade delight that combines the wholesome goodness of buckwheat with the light crispiness of rice cakes, all rounded off with the refreshing crunch of cucumber. This dish, Homemade Buckwheat with Rice Cakes and Cucumber, is a unique blend of textures and flavors that come together in a nutritious meal.

Homemade buckwheat with rice cakes and cucumber

🌎 Fusion: Main Course

🔥 Calories 400kcal
🍗 Protein 18g
🍚 Carbs 70g
🧈 Fat 7g

🥗 Ingredients:

buckwheat (100g)
rice cakes (2g)
cream cheese spread (30g)
cucumber (100g)

🍳 How to cook (1 serving):

Cooking Time: 20 minutesPreperation Time: 15 minutes

Preparing Buckwheat

Begin by boiling the buckwheat according to the package instructions until it's tender yet still holds its shape. Drain any excess water and let it cool.

Assembling the Meal

Take two rice cakes and spread a generous amount of cream cheese on each. Top with a serving of cooked buckwheat. Thinly slice the cucumber and arrange it atop the buckwheat. For an extra touch of flavor, you can add herbs or a sprinkle of salt.

⭐️ Nutrition facts:

This meal is a nutritional powerhouse, offering a balanced mix of macros with approximately 15-20 grams of protein, 60-80 grams of carbs, and 5-10 grams of fat, totaling about 350-450 kcal per serving. It's a great source of fiber and vitamins from the cucumber and buckwheat.