Diri avec Djon Djon (Black Rice with Haitian Mushrooms)
Serves 10
The mushrooms (Djon Djon) need to be soaked, and the soaking liquid is what makes this dish unique, offering an earthy taste and signature black color. You can make this dish with or without shrimp.
1 1/2 cups of Haitian mushrooms
1/2 cup of vegetable oil
4 garlic cloves peeled and crushed
1 white onion finely diced
1 red bell pepper diced
1 habanero chile seeded, washed and minced
1/2 teaspoon of ground black pepper
1/2 cup fresh chopped parsley
1 sprig each of thyme and rosemary finely chopped
1 1/2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 1 1/2 cups of water
1 teaspoon salt
2 cups of frozen green peas or Lima beans, thawed
2 1/2 cups of parboiled rice
If you want a savory seafood flavor- add the following
1 pound medium-sized shrimp (peeled, deveined / no tails)
Step 1
Put mushrooms in a pot, add 4 cups of water to boil for 15 minutes, and let steep for another 15 minutes. Strain mushroom liquid (Black Water) and mix with chicken broth or chicken bouillon cubes.
Directions
Heat 3 tablespoons of oil in a quart-heavy pan over medium-high heat.
Add garlic and onion and sauté for 2 minutes. Add 3 cups of black water, peas, salt, thyme, rosemary, parsley, diced red pepper and chili. Bring to a boil over high heat.
Rinse rice with fresh water 3 times until the water runs clear, drain well, and add to the boiling water. Do not stir. Let it cook uncovered until dry.
(If adding shrimp you would add at the stage when the liquid hasn't been fully absorbed)
Once the rice is dry, lower the temperature to medium-low heat, then drizzle oil and cover tightly for 20 minutes. Serve hot.
Season the shrimp (deveined/no tail) with a little salt, onion powder, garlic and a handful of chopped parsley (or tbsp dried parsley)
Saute shrimp with a little butter in a separate pan
Add the shrimp to rice just at the time it hasn't fully absorbed the liquid (in btw the dry and wet phase of cooking)
Then continue to follow directions listed above.
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