Rice with Vegetables in Banana Leaves

Ingredients

• 100 g basmati rice
• Salt
• 3 banana leaves
• 1 bunch spring onions
• 1 red bell pepper
• 60 g soy sprouts
• 1 piece fresh ginger (about 4 cm)
• 1 Garlic clove
• 2 tbsp oil
• 100 g mango flesh
• 50 g unsalted peanuts
• 4 stalks fresh coriander
• 2 tbsp chili sauce
• 2 tbsp rice vinegar
• 3 tbsp Fish sauce
• oil for brushing

Instructions

1. 1.

   Rinse the rice thoroughly in a sieve with cold water, add a pinch of salt to a pot and about twice that amount of water. Cover and simmer on low heat for about 20 minutes. Preheat the oven grill. Cut the banana leaves into 8 pieces (≈20 x 30 cm) and blanch them in boiling water for about 1 minute. Remove and shock with cold water.

2. 2.

   Clean, wash and slice the spring onions into rings. Wash, deseed and slice the red bell pepper into strips. Place soy sprouts in a sieve, rinse and drain. Peel and finely chop ginger and garlic. Heat oil in a wok. Briefly sauté ginger and garlic. Add spring onions, bell pepper and soy sprouts and stir-fry for another 2-3 minutes while constantly stirring.

3. 3.

   Dice the mango flesh and roughly chop the peanuts. Wash coriander, shake dry, pluck off leaves and roughly chop. Mix rice with vegetables, mango, peanuts and coriander. Season with chili sauce, rice vinegar and fish sauce.

4. 4.

   Place two banana leaf sheets on top of each other, spread the rice mixture onto the leaves and seal the parcels with wooden skewers. Brush the banana leaf parcels with oil and grill under the oven grill for about 6 minutes on each side.