Nut-Free Lotus Leaf Rice
Delight in the aromatic charm of Nut-Free Lotus Leaf Rice, a delicious twist on a traditional Asian favorite that's perfect for those with nut allergies. This dish features tender jasmine rice infused with the rich umami flavors of shiitake mushrooms, chicken, soy sauce, and oyster sauce, all steamed to perfection in fragrant lotus leaves. The lotus wrapping not only locks in moisture but imparts a subtle, earthy aroma that elevates every bite. With a simple stir-fry base and a delightful steaming process, this recipe is a rewarding culinary experience. Serve these perfectly portioned rice parcels as a show-stopping main dish for a dinner party or a comforting weeknight meal. Nut-free, flavorful, and visually stunning, this Lotus Leaf Rice will quickly become a go-to favorite for anyone craving authentic Asian cuisine with a personal, allergy-friendly touch. Keywords: nut-free recipes, lotus leaf rice, Asian-inspired dishes, steamed rice parcels, easy dinner ideas.
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Recipe Information
Ingredients
- 2 pieces lotus leaves, dried
- 2 cups jasmine rice
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons vegetable oil
- 1 cup shiitake mushrooms, fresh, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2.5 cups water
- 3 tablespoons scallions, chopped
Instructions
Soak the lotus leaves in warm water for 30 minutes until softened. Rinse under cold water to remove any dirt and pat dry with a towel.
Rinse the jasmine rice under cold water until the water runs clear. Drain thoroughly.
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then lower the heat to a simmer, cover, and cook for 12-15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it stand covered.
Meanwhile, cut the chicken breast into bite-sized pieces.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes until they are softened.
Add the chicken pieces to the skillet and cook for about 5-6 minutes, or until they are no longer pink in the center.
Stir in the soy sauce, oyster sauce, sugar, and salt, mixing well to coat the chicken and mushrooms evenly.
Add the cooked rice to the skillet and toss to combine with the chicken and mushrooms. Stir in 0.5 cup of water to help the flavors meld.
Lay one lotus leaf on a flat surface. Scoop half of the rice mixture onto the center of the leaf. Fold the sides over the rice and roll up to enclose, tucking the ends in as you go. Secure with kitchen twine if necessary. Repeat with the second leaf and remaining rice mixture.
Place the wrapped parcels seam side down in a steamer basket. Steam over boiling water for 25-30 minutes.
After steaming, carefully remove the lotus leaf bundles. Cut them open just before serving to reveal the aromatic rice inside.
Garnish with chopped scallions and serve hot.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1758 mg | 37% | |
*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.
