Haitian Black Rice - Diri ak Djon Djon
Haitian Black Rice
This Black Mushroom Rice (Diri ak Djon Djon) recipe uses Black mushrooms which are
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 this recipe and many
others a distinctive aroma, flavor and color. This rice is usually served with a meat or
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 hear when most of the water evaporates
(approximately 10-15 min).
Stir the rice, set the temperature to low.
Add Scotch bonnet pepper and thyme.
Cover the pot and steam the rice for 15 min.