Diri ak Djon Djon

Name: Diri ak Djon Djon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 1 oz dried djon djon mushrooms; 4 cups warm water; 2 cups long-grain white rice, rinsed; 2 tbsp vegetable oil; 4 garlic cloves, minced; 1 medium shallot, minced; 4 stalks scallions, chopped; 1 cup cooked lima beans, drained; 4 fresh thyme sprigs; 1 Scotch bonnet pepper, whole; 1/4 tsp ground cloves; 1 tsp salt

A traditional Haitian rice dish cooked in fragrant black mushroom broth with lima beans and warm spices.

50 minMediumServes 6280 cal/serving

HaitianSideStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-Free

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Ingredients

1 oz dried djon djon mushrooms
4 cups warm water
2 cups long-grain white rice, rinsed
2 tbsp vegetable oil
4 garlic cloves, minced
1 medium shallot, minced
4 stalks scallions, chopped
1 cup cooked lima beans, drained
4 fresh thyme sprigs
1 Scotch bonnet pepper, whole
1/4 tsp ground cloves
1 tsp salt

Instructions

1

Soak 1 oz dried djon djon mushrooms in 4 cups warm water for 15 minutes, then strain through a fine sieve into a bowl to collect the dark broth, discarding the mushroom solids.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat.
3

Add 4 minced garlic cloves, 1 medium minced shallot, and 4 stalks chopped scallions, sautéing for 3 minutes until softened and fragrant.
4

Stir in 2 cups rinsed long-grain white rice, 1 cup drained cooked lima beans, 1/4 tsp ground cloves, and 1 tsp salt, toasting for 2 minutes to coat the grains.
5

Pour in 3.5 cups of the reserved mushroom broth, add 4 fresh thyme sprigs, and place the 1 whole Scotch bonnet pepper gently on top.
6

Bring to a boil, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 20 minutes until the rice is tender.
7

Remove from heat, discard the pepper and thyme stems, fluff the rice gently, and serve warm.

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Questions

How long does Diri ak Djon Djon take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Bring to a boil, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 20 minutes until the rice is tender."

What should Diri ak Djon Djon look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until softened and fragrant. Step 6: cook until the rice is tender.

What can I use instead of Scotch bonnet in Diri ak Djon Djon?

The entry for Diri ak Djon Djon calls for 1 Scotch bonnet pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Diri ak Djon Djon less spicy?

Yes. The heat in Diri ak Djon Djon comes from 1 Scotch bonnet pepper, whole. For a milder plate, remove the seeds and ribs from the Scotch bonnet pepper, or use half; nothing else in the method changes.

How long does Diri ak Djon Djon keep?

Refrigerate what is left of Diri ak Djon Djon within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Haitian Stew Beef main
Moroccan Chickpea and Vegetable Tagine main
Chicken Fatteh main

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