Nut-Free Lotus Leaf Rice

Delight your taste buds with this heavenly Nut-Free Lotus Leaf Rice, a comforting yet elegant dish that brings the flavors of traditional Asian cuisine to your home. Wrapped in soft, aromatic lotus leaves, jasmine rice is infused with the rich flavors of tender chicken, savory shiitake mushrooms, and a luscious blend of soy and oyster sauces. This recipe is thoughtfully crafted to be nut-free, making it a safe option for those with dietary restrictions, while still delivering layers of umami-packed goodness. Steamed to perfection, each parcel unveils a fragrant, melt-in-your-mouth rice medley that's as stunning as it is satisfying. Perfect for family dinners or special occasions, this dish is finished with a sprinkling of fresh scallions for a vibrant touch. Experience the joy of homemade Asian cuisine with this restaurant-quality recipe!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pieces lotus leaves, dried
• 2 cups jasmine rice
• 1 pound chicken breast, boneless and skinless
• 2 tablespoons vegetable oil
• 1 cup shiitake mushrooms, fresh, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2.5 cups water
• 3 tablespoons scallions, chopped

Directions

Step 1

Soak the lotus leaves in warm water for 30 minutes until softened. Rinse under cold water to remove any dirt and pat dry with a towel.

Step 2

Rinse the jasmine rice under cold water until the water runs clear. Drain thoroughly.

Step 3

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then lower the heat to a simmer, cover, and cook for 12-15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it stand covered.

Step 4

Meanwhile, cut the chicken breast into bite-sized pieces.

Step 5

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes until they are softened.

Step 6

Add the chicken pieces to the skillet and cook for about 5-6 minutes, or until they are no longer pink in the center.

Step 7

Stir in the soy sauce, oyster sauce, sugar, and salt, mixing well to coat the chicken and mushrooms evenly.

Step 8

Add the cooked rice to the skillet and toss to combine with the chicken and mushrooms. Stir in 0.5 cup of water to help the flavors meld.

Step 9

Lay one lotus leaf on a flat surface. Scoop half of the rice mixture onto the center of the leaf. Fold the sides over the rice and roll up to enclose, tucking the ends in as you go. Secure with kitchen twine if necessary. Repeat with the second leaf and remaining rice mixture.

Step 10

Place the wrapped parcels seam side down in a steamer basket. Steam over boiling water for 25-30 minutes.

Step 11

After steaming, carefully remove the lotus leaf bundles. Cut them open just before serving to reveal the aromatic rice inside.

Step 12

Garnish with chopped scallions and serve hot.

Nutrition Facts

Serving size	1663.5 grams (1663.5g)

Amount per serving	% Daily Value*
Calories	1655

Total Fat 44.30g	57%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 16.90g
Cholesterol 386mg	129%
Sodium 4148mg	180%
Total Carbohydrate 146.30g	53%
Dietary Fiber 5.10g	18%
Total Sugars 6.50g
Protein 160.00g	320%

Vitamin D 134IU	668%
Calcium 200mg	15%
Iron 6mg	36%
Potassium 1758mg	37%

*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: 24.6%

Protein: 39.4%

Carbs: 36.0%