I get so many requests for this rice when I am hosting an event or going to a potluck style affair. Diri ak djon-djon (Haitian Creole) or du riz avec djon-djon (French) is native to the northern part of Haiti, where the djon-djon mushrooms are grown. Since this is considered a delicacy, they are reserved for “special” occasions and I remember growing up only having it at parties or holidays. When boiled with water, they release a beautiful, rich dark gray-black broth, giving this recipe and many others (stewed chicken, gumbo, or even polenta) a distinct aroma and flavor. This rice is usually served with a meat or fish dish. It can be served alone when it is cooked with seafood such as crab and/or shrimp.
- 1 cup of Djon Djon Mushrooms (2 cups of water to steep)
- 1 cup parboiled basmati rice
- 1 cup jasmine rice
- 1 cup of baby lima beans, green peas or pigeon peas
- 1 sprig of thyme
- 1 sprig of parsley
- 2-3 tablespoons of extra virgin olive oil
- 1/2 Edward & Sons vegan bouillon cube*
- 1 slice of white or yellow onion
- 2-3 slices of green peppers
- 2-3 slices of red peppers
- 1 scotch bonnet pepper
- Spice blend consists of:
- 1/2 teaspoon of granulated garlic
- 1/2 teaspoon of granulated onion
- 1/2 teaspoon of lawrys season salt
- 1/2 teaspoon of ground cloves
*Use this code for $10 off your order at Vitacost
You make it just like my mom. I forgot to post a pic when I made it a few months ago. It was delish. Thank you, and keep them coming!
Thank you Michaelle! Please do post the picture next time!!