Rice With Black Mushrooms - Diri Ak Djon-Djon

Manami's Note:

Riz aux Djon-Djons by Mirta Yurnet-Thomas from a "Taste of Haiti" & caribseek.com. This way I could give your correct cooking times and accurate amounts. Diri Ak Djon-Djon is native to the northern part of Haiti, where the djon-djons are grown. Considered a delicacy, these mushrooms are not used in everyday cooking. When boiled they release a gray-black coloring, giving this recipe a distinctive aroma, flavor & color. Served with meat or fish but can be served with chicken, as well. I have eaten it with lima beans - and it is oh so delicious! Wonderful side dish and a "meatless" meal with a large salad and warm muffins or biscuits.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups djon-djons mushrooms or 2 cups dried mushrooms
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 3 garlic cloves , crushed & minced
• 1 small onion , chopped
• 2 cups long-grain rice , rinsed with cold water
• 2 teaspoons salt
• 4 cloves
• 12 ounces fresh lima beans or 12 ounces frozen lima beans, & or 12 ounces green peas
• 1 -2 sprig thyme
• 1 green scotch bonnet pepper

Directions:

1. In a small saucepan soak mushrooms in 4 cups of water for 10 minutes.
2. Boil mushrooms on low heat 10 minutes.
3. Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid.
4. Add oil to pot on medium heat.
5. Stir in garlic, onion & shallot for 2 minutes.
6. Add rice and stir for 3 minutes.
7. Add mushroom water, salt, cloves, and lima beans and peas, if using.
8. Bring to boil until water evaporates.
9. Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice.
10. Cover and cook for 20 minutes on simmer.
11. Remove hot pepper and thyme.
12. Stir and serve.