Vegan Banana Leaf Wrapped Rice
Elevate your vegan meals with the vibrant and aromatic 'Vegan Banana Leaf Wrapped Rice' recipe! This delightful dish combines fluffy basmati rice, colorful mixed vegetables, and creamy coconut milk, all infused with the warm flavors of turmeric, cumin, garlic, and ginger. The unique preparation method involves wrapping the seasoned rice mixture in softened banana leaves, creating elegant, natural parcels that are steamed to perfection for a fresh, earthy aroma. Ideal for impressing guests or adding excitement to weeknight dinners, this recipe is a feast for the senses and conveniently serves four. Garnished with a sprinkle of fresh cilantro, each parcel delivers a delicious fusion of fragrant spices and plant-based ingredients. Try this creative vegan recipe and experience the culinary artistry of banana leaf cooking!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 3 large banana leaves
- 1 cup mixed vegetables (e.g. carrots, peas, and bell peppers)
- 0.5 cup coconut milk
- 2 tablespoons coconut oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover the pan, lower the heat, and let it simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it stand covered for 10 minutes, then fluff with a fork.
While the rice is cooking, prepare the banana leaves by wiping them gently with a damp cloth. Cut them into large, easily foldable squares. If they seem too rigid, you can soften them by holding them over low heat or carefully steaming them for a few seconds.
In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
Stir in turmeric powder and ground cumin, allowing the spices to bloom for about 30 seconds.
Add the mixed vegetables to the skillet. Sauté for 5-7 minutes, or until they begin to soften.
Stir in the cooked rice into the skillet with the vegetables. Pour in the coconut milk, and season with salt. Mix until the rice is well-coated and heated thoroughly.
Place a portion of the rice mixture onto the center of each banana leaf square. Fold the leaf over the rice, tucking in the sides to create a secure parcel, and tie it with a piece of kitchen string if necessary.
Arrange the banana leaf parcels in a steamer basket and steam over boiling water for about 15 minutes to allow the flavors to meld and infuse.
Remove from the steamer and let cool for a few minutes. Carefully open the banana leaf parcels and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 860 mg | 18% | |
*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.
