Low Sodium Banana Leaf Wrapped Rice
Experience the fragrant fusion of Southeast Asian flavors with this Low Sodium Banana Leaf Wrapped Rice recipe, a vibrant and wholesome dish that's perfect for those seeking a healthy yet flavorful meal. Fluffy jasmine rice is simmered with creamy coconut milk, aromatic ginger, turmeric, lemongrass, and lime leaves, creating a base infused with subtle, earthy sweetness. Tender sautéed vegetables like carrots and green beans are folded into the rice, and the mixture is expertly wrapped in banana leaves, which add a unique, smoky aroma when steamed. This sodium-conscious recipe showcases the beauty of natural ingredients and bold flavors, finished with fresh cilantro and zesty lime for a burst of brightness. Ideal for dinner parties or a tropical-inspired family meal, it's a colorful delight that elevates both taste and presentation.
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 1 Lemongrass stalk
- 1 tablespoon Ginger
- 1 Garlic clove
- 0.5 teaspoon Fresh turmeric root
- 3 Lime leaves
- 2 tablespoons Coconut oil
- 1 Carrots, julienned
- 1 cup Green beans, cut into 1-inch pieces
- 2 large leaves Banana leaves
- 2 tablespoons Fresh cilantro, chopped
- 1 Fresh lime
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice, coconut milk, water, lemongrass stalk (lightly bruised), minced ginger, grated garlic, and freshly grated turmeric.
Add the lime leaves to the rice mixture. Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
While the rice is cooking, heat coconut oil in a skillet over medium heat. Add the julienned carrots and green beans, sauté for 5-7 minutes until they are tender but still crisp.
Remove the lemongrass stalk and lime leaves from the rice. Gently fluff the rice with a fork and combine it with the sautéed vegetables.
To prepare the banana leaves, pass each leaf over an open flame quickly to make them pliable. Wipe them clean with a damp cloth.
Lay the banana leaves on a flat surface and place an equal portion of rice and vegetable mixture in the center of each leaf.
Fold the sides of the banana leaves over the rice, then fold the top and bottom to create a secure parcel. Tie with kitchen twine if necessary.
Steam the parcels in a steamer basket for approximately 10-15 minutes to allow the flavors to meld and the aroma of the banana leaves to infuse the rice.
Carefully remove the parcels from the steamer. Cut open the banana leaves, sprinkle each serving with chopped cilantro, and finish with a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 27.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1111 mg | 24% | |
*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.
