Vegetarian Lotus Leaf Rice
Delight your taste buds with this aromatic and hearty Vegetarian Lotus Leaf Rice, a plant-based twist on a traditional Asian delicacy. This recipe features fragrant jasmine rice infused with the savory essence of shiitake mushrooms, tofu, and a delightful blend of soy sauces, sesame oil, garlic, and ginger. Wrapped in tender lotus leaves, the rice not only absorbs the leaves' subtle herbal aroma but is also beautifully presented as individual parcels, perfect for steaming. Packed with colorful vegetables like carrots and green peas, this dish is as visually stunning as it is delicious. Quick to prepare and full of umami-rich flavors, it's an excellent choice for a wholesome yet elegant meal. Perfect for family dinners or special occasions, this recipe serves four and is a feast for the senses from start to finish!
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Recipe Information
Ingredients
- 2 pieces dried lotus leaves
- 2 cups jasmine rice
- 3 cups water
- 8 pieces shiitake mushrooms
- 200 grams tofu
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 medium carrot
- 0.5 cup green peas
- 3 stalks spring onions
- 1 tablespoon ginger
- 3 cloves garlic
- 2 tablespoons vegetable oil
Instructions
Soak the lotus leaves in warm water for at least 30 minutes until soft and pliable, then rinse and pat dry.
Rinse the jasmine rice under cold water until the water runs clear, then combine it with 3 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, soak the shiitake mushrooms in warm water for about 20 minutes until they soften. Squeeze out the excess water and slice thinly.
Cut the tofu into small cubes. Dice the carrot into small pieces. Chop the spring onions finely, separating the green and white parts.
Mince the garlic and ginger finely.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the garlic, ginger, and the white parts of the spring onions, and sauté for 1 minute until fragrant.
Add the sliced mushrooms, diced carrot, and tofu. Stir-fry for 3-5 minutes until the vegetables are soft.
Stir in the green peas and cook for another 2 minutes.
Add the light soy sauce, dark soy sauce, sesame oil, sugar, and salt to the pan. Stir well to combine and let simmer for another minute.
Once the rice is cooked, add it to the skillet and mix everything together thoroughly.
Place a lotus leaf on a clean surface and scoop about a quarter of the rice mixture into the center. Fold the leaf over the filling to enclose it, forming a packet.
Repeat the process with the remaining lotus leaves and rice mixture.
Place the lotus leaf packets into a steamer basket and steam over boiling water for 20 minutes.
Carefully remove the lotus leaf packets from the steamer and serve immediately, garnished with the reserved green parts of the spring onions.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 378 mg | 8% | |
*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.
