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Prep 25 mins
Cook 30 mins
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.
- 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
- In a small saucepan soak mushrooms in 4 cups of water for 10 minutes.
- Boil mushrooms on low heat 10 minutes.
- Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid.
- Add oil to pot on medium heat.
- Stir in garlic, onion & shallot for 2 minutes.
- Add rice and stir for 3 minutes.
- Add mushroom water, salt, cloves, and lima beans and peas, if using.
- Bring to boil until water evaporates.
- Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice.
- Cover and cook for 20 minutes on simmer.
- Remove hot pepper and thyme.
- Stir and serve.