Low Sodium Lotus Leaf Rice
Experience the aromatic delight of Low Sodium Lotus Leaf Rice, a healthy twist on a classic Asian dish that’s packed with vibrant vegetables and bold flavors, yet gentle on the salt. This recipe combines the earthy aroma of steamed lotus leaves with fluffy jasmine rice, savory shiitake mushrooms, sweet corn, tender peas, and fragrant spices like five-spice powder and ginger. Enhanced with low sodium soy sauce and sesame oil, it offers all the satisfaction of traditional lotus leaf rice while keeping it heart-healthy. Perfectly wrapped and steamed, each portion is infused with a delicate smokiness from the lotus leaves, making it a stunning centerpiece for any meal. Ideal for vegetarians and low-sodium diets, this dish marries wellness and indulgence in every bite.
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Recipe Information
Ingredients
- 2 sheets Lotus leaves
- 2 cups White jasmine rice
- 2.5 cups Water
- 6 pieces Shiitake mushrooms
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Sesame oil
- 0.5 cup Frozen peas
- 0.5 cup Corn kernels, fresh or frozen
- 1 medium Carrot, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Green onions, sliced
- 0.5 teaspoon Five-spice powder
- 0.25 teaspoon Ground white pepper
- 1 cup Firm tofu, diced
Instructions
Start by soaking the lotus leaves in warm water for at least 30 minutes to soften them.
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Rehydrate the shiitake mushrooms in a bowl with hot water for 15-20 minutes. Once softened, squeeze out excess moisture, remove stems, and dice the caps.
In a rice cooker, combine the rinsed rice with 2.5 cups of water. Add 1 tablespoon of low sodium soy sauce, and the grated ginger. Cook according to the rice cooker's instructions.
While the rice is cooking, heat sesame oil in a pan over medium heat. Add the minced garlic and diced carrot, sautéing for about 3 minutes until fragrant and slightly softened.
Add the diced mushrooms, tofu, green peas, corn, five-spice powder, and ground white pepper. Stir-fry for an additional 5 minutes until vegetables are cooked and the flavors blend.
Once the rice is done, fluff it with a fork and incorporate it gently into the vegetable mixture in the pan. Stir in the remaining tablespoon of soy sauce and sliced green onions.
Drain and pat the lotus leaves dry. Cut each leaf in half to make wrapping easier.
Place a quarter of the rice mixture in the center of each lotus leaf half. Fold the sides of the leaf over the rice, then fold the top and bottom to create a neat package.
Place the lotus wraps seam-side down in a steamer basket. Steam over boiling water for about 10-15 minutes, which allows the flavors to meld and the aroma of the lotus leaf to infuse into the rice.
Carefully remove and serve hot, allowing guests to unwrap their own parcels of fragrant rice.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 17.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1921 mg | 148% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1960 mg | 42% | |
*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.
