Black rice has been enjoyed for ages, but Haitian cuisine has made it popular in a way that’s loved by people from all backgrounds. This recipe will guide you through making a classic Haitian black rice (diri djon djon). The dish gets its unique, dark color from dried mushrooms, which give it a distinct and earthy flavor.
Ingredients for an 8"x11" Pan size
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1 oz. dried mushrooms (black)
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2 cups long-grain white, jasmine rice or your favorite rice
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1/2 cup green peas or baby lima beans
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1 tablespoon butter or vegetable oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon parsley flakes
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1/2 teaspoon of salt
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Optional: 1/2 cup cooked crab meat or other protein
1. Place the dried mushrooms in a large pot with 4-5 cups of water. Bring the water to a boil, then reduce the heat and simmer for about 20 minutes, until the water turns a deep, dark brown
2. Carefully pour the mushroom water through a fine-mesh strainer into a separate bowl. Discard the mushrooms. This dark liquid is what gives the rice its color and flavor.
3. Boil until water becomes dark and strain out the water
4. The water will be used later on with the rice to give it the dark color
5. Add the green peas or baby lima beans to the pot along with the rice.
6. Add of the following: garlic, parsley, union powder, lemon pepper, salt (optional crab meat) and stir for a few minutes
7. Pour in 3 cups of the prepared mushroom broth and bring the mixture to a boil.
8. Once the water begins to boil, stir the rice once, reduce the heat to low, and cover the pot with a piece of aluminum foil and a tight-fitting lid. Let the rice steam for 15-20 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
9. Once the rice is cooked, turn off the heat and let it rest for 5 minutes. Gently fluff the rice with a fork, add the optional cooked crab meat if you’re using it, and mix well. Serve hot
10. Finished with white rice and baby lama beans