Haitian Black Rice
INGREDIENTS
For: 6 to 8 servings
- 2cups/1½ ounces dried Djon-Djon mushrooms
- 4cups unsalted chicken stock (or vegetable stock, or even water)
- ¼cup vegetable oil
- 1cup frozen lima beans
- 1cup unsalted roasted cashews (optional)
- 2cups parboiled rice
- 1whole green Scotch bonnet chile
- 1tablespoon butter (or plant-based butter)
- 3small shallots, roughly chopped
- 4garlic cloves, roughly chopped
- ½(packed) cup chopped fresh Italian parsley leaves and stems, plus more for garnish
- ¼teaspoon ground cloves
- ¼teaspoon ground thyme (or ½ teaspoon dried thyme leaves, or 4 fresh thyme sprigs, leaves removed and stalks discarded)
- Salt
PREPARATION
- Step 1Clean the Djon-Djon: Sift the mushrooms through your fingers one small handful at a time, plucking out any wood particles or other debris and transferring your mushrooms to a medium lidded saucepan. Add the stock and soak for about 15 minutes.
- Step 2Meanwhile, prepare the epis: In a blender or mini food processor, process the shallots, garlic, parsley, cloves, thyme and ¼ teaspoon salt until it forms a paste, scraping the sides as needed. (You may need 1 or 2 tablespoons of water to help it blend.)
- Step 3Bring the soaked djon-djon mushrooms in the stock to a simmer over medium-low heat then simmer for 10 minutes. Strain the broth, squeezing the mushrooms to extract as much liquid and flavor as possible, then reserve the djon-djon broth. (You should have about 2½ cups.)
- Step 4In a chodyè (caldero) or large Dutch oven, heat the oil over medium-high. Add the epis and lima beans and stir for 2 to 3 minutes. Add the djon-djon broth and the roasted cashews, if using. Reduce the heat to medium and bring the mixture to a boil.
- Step 5Meanwhile, rinse the rice to remove some of the starch. Drain the rice, then add to the boiling broth, along with the Scotch bonnet chile. Reduce the heat to medium-low and cook, stirring occasionally, until the cooking broth has almost evaporated, about 10 minutes. Season to taste with salt, then stir in the tablespoon of butter and cover the rice. Reduce the heat to low and let cook for another 15 to 20 minutes or until the rice is cooked through.
- Step 6Fluff the rice, sprinkle with chopped parsley to garnish and serve hot.
