Vegan Banana Leaf Wrapped Rice

Experience the tantalizing flavors of Southeast Asia with this Vegan Banana Leaf Wrapped Rice recipe! Combining fragrant basmati rice, vibrant mixed vegetables, and creamy coconut milk, this dish is delicately spiced with turmeric, cumin, and fresh aromatics like garlic and ginger. Wrapped in tender banana leaves and steamed to perfection, each parcel offers a unique infusion of earthy aroma and flavor that’s as beautiful as it is delicious. Perfect for an impressive plant-based meal, these rice parcels are easy to prepare yet bursting with exotic charm, making them ideal for dinner parties or a flavorful weeknight treat. Serve with a sprinkle of fresh cilantro for an extra pop of brightness!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain well.

Step 2

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.

Step 3

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.

Step 4

In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.

Step 5

Stir in turmeric powder and ground cumin, allowing the spices to bloom for about 30 seconds.

Step 6

Add the mixed vegetables to the skillet. Sauté for 5-7 minutes, or until they begin to soften.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1383.4g)

Amount per serving	% Daily Value*
Calories	710.0

Total Fat 30.3g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2494.9mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 11.1g	0%
Total Sugars 20.5g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 151.9mg	0%
Iron 8.1mg	0%
Potassium 860.5mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 8.5%

Carbs: 52.9%