Vegetarian Banana Leaf Wrapped Rice
Delight in the aromatic allure of Vegetarian Banana Leaf Wrapped Rice, a dish that combines vibrant vegetables, fragrant jasmine rice, and creamy coconut milk—all steamed to perfection inside tender banana leaves. Infused with bold flavors from ginger, garlic, soy sauce, and a hint of chili, this recipe transforms simple ingredients into a feast for the senses. The banana leaves not only make for an elegant, eco-friendly presentation but also add a subtle earthy aroma to the dish. Perfect for dinner parties or a special weeknight meal, this unique vegetarian recipe celebrates fresh, wholesome ingredients while offering a taste of Southeast Asian cuisine. Easy to prep in just 30 minutes and packed with natural colors and flavors, this dish is sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 cup Coconut milk
- 1 teaspoon Salt
- 1 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 0.5 cup Frozen peas
- 1 inch, finely grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 4 large sheets Banana leaves
- 0.25 cup, chopped Cilantro
- 1 tablespoon Chili sauce
- 2 tablespoons Vegetable oil
Instructions
Rinse the Jasmine rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rice with 3 cups of water, coconut milk, and salt. Bring to a boil over medium heat, then lower the heat to simmer. Cover and cook for about 15 minutes or until the rice is tender and liquid is absorbed. Set aside to cool slightly.
While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Sauté the ginger and garlic until fragrant, about 1 minute.
Add the diced carrot, red bell pepper, and frozen peas to the skillet. Stir-fry for 5 minutes or until the vegetables are just tender.
Stir in the soy sauce, lime juice, and chili sauce, mixing well to combine with the vegetables.
Gently mix the cooked rice with the sautéed vegetable mixture in a large bowl. Stir in the chopped cilantro.
Prepare banana leaves by passing them over a low flame to make them pliable and easy to work with, wiping them clean with a damp cloth.
Place a large banana leaf on a clean surface. Spoon a quarter of the rice mixture into the center of the leaf.
Fold the sides of the leaf over the rice, then fold the ends to form a secure package. Tie with a thin strip of banana leaf or kitchen twine to hold the packet together. Repeat with remaining leaves and rice mixture.
Place the packets on a steamer rack in a pot and steam over boiling water for about 15 minutes to infuse the flavors.
Remove from the steamer and let cool for a few minutes before serving. Serve directly in the banana leaf for an authentic presentation and enhanced aroma.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 32.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1185 mg | 25% | |
*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.
