Entree: Haiti – Diri ak Djon Djon (Rice cooked with Haitian black mushrooms that gives a deeply flavored dark rice often served with proteins)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) long-grain white rice (uncooked) (13 3/8 oz (380 g))
- 1/2 cup (120 ml) dried djon djon mushrooms (0.53 oz (15 g))
- 6 cups (1.44 L) water (5 7/8 cups (1.42 L)) for mushroom stock
- 1 lb (454 g) medium shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil (3 tbsp (45 ml))
- 1 medium yellow onion, finely chopped, approx. 5 oz (150 g)
- 3 cloves garlic, minced
- 1 small green bell pepper, diced, approx. 4 oz (120 g)
- 4 scallions (green onions), thinly sliced
- 1/4 cup (60 ml) fresh parsley, chopped (0.53 oz (15 g))
- 1 tsp (5 ml) dried thyme (0.035 oz (1 g))
- 1 scotch bonnet or habanero pepper, whole (optional)
- 2 tbsp (30 ml) tomato paste (1 1/16 oz (30 g))
- 1 chicken or vegetable bouillon cube
- 1 tsp (5 ml) salt, plus more to taste (0.18 oz (5 g))
- 1/2 tsp (2.5 ml) freshly ground black pepper (0.035 oz (1 g))
- Juice of 1 lime (optional)

Show original ingredient measurements

- 2 cups long-grain white rice (uncooked) (380 g)
- 1/2 cup dried djon djon mushrooms (15 g)
- 6 cups water (1.42 L) for mushroom stock
- 1 lb (454 g) medium shrimp, peeled and deveined
- 3 tbsp vegetable oil (45 ml)
- 1 medium yellow onion, finely chopped, approx. 5 oz (150 g)
- 3 cloves garlic, minced
- 1 small green bell pepper, diced, approx. 4 oz (120 g)
- 4 scallions (green onions), thinly sliced
- 1/4 cup fresh parsley, chopped (15 g)
- 1 tsp dried thyme (1 g)
- 1 scotch bonnet or habanero pepper, whole (optional)
- 2 tbsp tomato paste (30 g)
- 1 chicken or vegetable bouillon cube
- 1 tsp salt, plus more to taste (5 g)
- 1/2 tsp freshly ground black pepper (1 g)
- Juice of 1 lime (optional)

Instructions

1. Rinse the rice under cold water until water runs clear; drain and set aside.
2. In a medium saucepan, bring 6 cups (1.42 L) water to a simmer, add the dried djon djon mushrooms, reduce heat and simmer gently 10 minutes to extract color and flavor; remove from heat and let steep 10 minutes more.
3. Strain the mushroom liquid through a fine-mesh sieve lined with cheesecloth into a bowl, reserving mushrooms; press on solids to extract as much liquid as possible; discard solids or finely chop to return to rice if desired. Reserve 5 1/2 to 6 cups (1.3–1.42 L) mushroom stock.
4. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) vegetable oil over medium heat; add onion, garlic, bell pepper, and scallions and sauté until softened, about 5 minutes.
5. Stir in tomato paste and thyme and cook 1–2 minutes to deepen the flavor, then add the bouillon cube and pour in the mushroom stock; bring to a gentle boil.
6. Add the rice, stir once to distribute, then reduce heat to low, cover tightly and cook 18–22 minutes until rice is tender and liquid absorbed; do not lift the lid while cooking.
7. Meanwhile, season shrimp with a little salt and pepper and quickly sauté in a small skillet with 1 tbsp (15 ml) oil over medium-high heat 1–2 minutes per side until just opaque; remove from heat.
8. When rice is done, remove from heat and let stand covered 5 minutes; gently fold in the sautéed shrimp, chopped reserved mushrooms if used, and chopped parsley; adjust salt and pepper to taste and add lime juice if using.
9. Fluff rice with a fork and serve hot with additional chopped scallion or parsley as garnish.