Diri Ak Djon Djon Haitian Black Mushroom Rice Food

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

Diri ak Djon Djon (Haitian Black Mushroom Rice) image

The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).

Provided by Calixtes Bon Vivre

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup canola oil
1 Scotch bonnet chile pepper, chopped
2 cubes black mushroom-flavored bouillon (such as Maggi® Djon Djon)
1 cube chicken bouillon (such as Maggi®)
1 cube seasoning bouillon (such as Maggi®)
2 tablespoons crushed red pepper
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon ground thyme
3 tablespoons minced garlic
2 cups frozen lima beans
2 (14 ounce) cans coconut milk
6 cups water
3 cups uncooked jasmine rice

Steps:

Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Nutrition Facts : Calories 866.8 calories, Carbohydrate 92.7 g, Cholesterol 0.2 mg, Fat 49.6 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 20.8 g, Sodium 1759.1 mg, Sugar 4.7 g

RICE WITH BLACK MUSHROOMS - DIRI AK DJON-DJON

Rice With Black Mushrooms - Diri Ak Djon-Djon image

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.

Provided by Manami

Categories Long Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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 frozen lima beans, & or 12 ounces green peas
1 -2 sprig thyme
1 green scotch bonnet pepper

Steps:

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.

Nutrition Facts : Calories 516.8, Fat 8.3, SaturatedFat 1.2, Sodium 1177.8, Carbohydrate 95.8, Fiber 6.2, Sugar 3.3, Protein 14

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Diri Ak Djon Djon Haitian Black Mushroom Rice Food

DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)

The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).

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