Heart-Healthy Banana Leaf Wrapped Rice
Delight in the earthy and aromatic flavors of this Heart-Healthy Banana Leaf Wrapped Rice, a wholesome recipe brimming with vibrant vegetables and nutrient-packed brown rice. Wrapped in fragrant banana leaves and gently steamed, this dish combines the goodness of sautéed carrots, red bell peppers, peas, and spinach with a hint of turmeric and fresh cilantro for a nourishing, plant-based meal. The banana leaves not only seal in moisture and flavor but also create a stunning, eco-friendly presentation. Perfect for a wholesome lunch or dinner, this recipe is low in fat, full of fiber, and naturally gluten-free. Serve with lime wedges for a zesty finish that enhances every bite!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 0.5 cup Peas
- 1 cup, chopped Spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 0.25 cup, chopped Cilantro
- 4 large pieces Banana leaves
- 1 medium, cut into wedges for serving Lime
Instructions
Rinse the brown rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice, reduce heat to low, and cover. Cook for about 25 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté for 2-3 minutes until the onions become translucent.
Add the diced carrot and red bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
Stir in the peas, chopped spinach, salt, turmeric, and black pepper. Cook for another 2 minutes until the spinach is wilted.
Remove the skillet from heat and stir in the cooked rice and chopped cilantro, mixing all the ingredients evenly.
Rinse the banana leaves and pat them dry with a clean towel.
Lay out each banana leaf on a clean surface and spoon an equal amount of the rice and vegetable mixture onto the center of each leaf.
Fold the sides of the banana leaf over the mixture and roll it into a tight parcel. Secure with toothpicks if necessary.
Place the banana leaf parcels in a steamer basket over boiling water and steam for 5-7 minutes. The banana leaf will impart a subtle flavor to the rice.
Carefully remove the parcels from the steamer and let them cool for a minute before unwrapping.
Serve the banana leaf wrapped rice with lime wedges on the side for a fresh citrus kick.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.6 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
