Vegetarian Arroz de Juane
Experience the rich flavors of Peru with this Vegetarian Arroz de Juane, a plant-based twist on the traditional dish from the Amazon region. Infused with aromatic spices like turmeric and cumin, this vibrant recipe combines fluffy long-grain rice with tender eggplant, sweet bananas, and colorful vegetables, all wrapped in fragrant banana leaves for a unique, earthy aroma. Perfectly steamed and then baked to perfection, this gluten-free and vegetarian delight offers a wholesome, exotic dining experience. Serve this beautiful dish at your next dinner gathering for a creative, flavor-packed centerpiece that’s as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 cup white onion
- 3 garlic cloves
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 medium eggplant
- 1 red bell pepper
- 1 cup frozen peas
- 2 bananas
- 0.5 cup fresh cilantro
- 6 leaves banana leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté until the onion is translucent.
Rinse the rice under cold water until the water runs clear, then add it to the onion mixture, stirring well.
Pour in the vegetable broth along with turmeric and cumin, stir in salt and pepper, and bring to a simmer.
Chop the eggplant and red bell pepper into bite-sized pieces and add them to the pot.
Mix in the frozen peas and sliced bananas, and stir to combine.
Cover the pot, reduce heat to low, and cook for 20 minutes or until the rice is tender.
Preheat the oven to 350°F (175°C).
Place a banana leaf on a flat surface and add approximately 1 cup of the vegetable rice mixture into the center.
Fold the leaf around the rice to form a wrapped parcel, securing with kitchen twine if necessary.
Repeat with the remaining rice and banana leaves.
Place the wrapped rice parcels on a baking sheet and bake in the preheated oven for 15 minutes.
Remove from the oven and let stand for a few minutes.
Serve garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 80.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4875 mg | 104% | |
*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.
