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Riz Djon djon
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Rice with Mushrooms. Haiti. If rising Haitian black mushrooms, remove the stems and soak them in 1 cup water. Soak mushroom caps separately in another cup of water. If using European mushrooms, soak them in 2 cups water. Soak for 3 or 4 hours. Discard black mushroom stems, reserving water, and drain mushroom caps, reserving water. Heat the butter in a saucepan and saute the rice with the garlic until the butter is absorbed. Add 2 cups reserved mushroom liquor and 2 cups water to the rice with the mushrooms, thyme, salt, and pepper. Bring to a boil, cover, and turn heat ;is low as possible. Cook for 20-30 minutes, or until all the liquid is absorbed and the rice is tender. Serves 6. Note: Haitian black mushrooms are tiny with inch-long inedible stalks. European dried mushrooms give similar flavour but not the black color.
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