DIRI AK DJON DJON (HAITIAN BLACK MUSHROOM RICE)
The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).
Provided by Calixtes Bon Vivre
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
- Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
- Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 92.7 g, Cholesterol 0.2 mg, Fat 49.6 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 20.8 g, Sodium 1759.1 mg, Sugar 4.7 g
DIRI DJON-DJON WITH SHRIMP
This rice dish gets its color from black mushrooms that are native to Haiti. They're hard to find stateside, says Food Network Kitchen app host Nahika Hillery, so she also calls for djon-djon bouillon cubes, which have a similar flavor. "This rice is a perfect side to seafood and pairs well with any fish," she says.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Rinse the dried mushrooms, then soak in water, 10 minutes. Drain the mushrooms, then combine in a pot with 2 cups water; bring to a boil and cook until hydrated and plump, about 5 minutes. Strain the mushroom broth into a separate pot (just the broth will be used to make the rice). Set the broth aside. (If using bouillon cubes, boil the cubes with 2 cups water until dissolved.)
- Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, half of the garlic, the green bell pepper, scallions and thyme. Puncture 1 Scotch bonnet with the whole cloves (so they don't get lost in the rice) and add to the pot. Cook, stirring, until slightly softened, about 1 minute.
- Add the lima beans to the pot, then add the reserved mushroom broth and 2 more cups water. Bring to a boil. Season with the remaining 1/2 teaspoon garlic powder and salt and pepper to taste. Add 1 tablespoon butter and let melt. Add the rice and gently stir with a fork to evenly spread. Rapidly simmer until the water is evaporated, about 10 minutes.
- Reduce the heat to low, cover the pot with foil and place a lid on top of the foil (this allows the rice to steam); secure the lid so no air can circulate in or out of the pot. Let simmer until tender, about 20 more minutes.
- In a separate medium skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the red bell pepper and the remaining 1 Scotch bonnet and garlic. Add the shrimp and cook, flipping halfway, until cooked through, 2 to 3 minutes. Remove from the heat.
- Fluff the rice with a fork. Serve in bowls or use a ring mold to create a ring of rice on each plate. Top with the shrimp mixture.
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