This Black Mushroom Rice (Diri ak Djon Djon) recipe uses black mushrooms native to the northern part of Haiti. Considered a delicacy, they are not used in everyday cooking. When boiled, they release a gray-black coloring, giving the recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish.
Day by day, as they spent much time together in the temple, they broke bread at home and ate their food with glad and generous hearts, praising God and having the goodwill of all the people. And day by day the Lord added to their number those who were being saved. ~ Acts 2:46-47
This Black Mushroom Rice (Diri ak Djon Djon)
Serves 6 – 8 as a side dish
- 2 cups of dried black mushrooms (djon djon)
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cups long-grain rice
- 2 teaspoons salt
- 1 tsp Ground cloves
- 1 (12-ounce) can lima beans (or green peas)
- 1 to 2 thyme sprigs
- 1 green Scotch bonnet pepper
In small pot, soak mushrooms in 4 cups water for 10 minutes.
Boil mushrooms on low heat for 10 minutes.
Strain the mushroom water into another container for later use. The mushrooms in the strainer will no longer needed.
In a large pot, sauté the garlic and onions on medium heat for 2 minutes.
Add the rice and stir for 3-5 min.
Next, add the mushroom water, salt, cloves and lima beans.
Bring the water to a boil and reduce the heat when most of the water evaporates (approximately 10-15 minutes).
Stir the rice, set the temperature to low.
Add Scotch bonnet pepper and thyme.
Cover the pot and steam the rice for 15 min.
Black rice is usually served with a meat or fish dish.
Submitted by: Nadyne Duverseau, Grants Officer/Finance, The Episcopal Church
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
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