All Easy Recipes. Cook all that you can cook. Sauteed Rice With Dried Black Mushrooms
(Riz Au Djon Djon)
 
What You Need:            (To Serve: 6)
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  • 1 cup dried Haitian djon djon mushrooms (see Glossary), with stems removed, or dried black European mushrooms
  • 2 cups boiling water
  • 1 tablespoon vegetable oil
  • 1 ounce salt pork, cut into ¼-inch dice (¼ cup)
  • ¼ cup finely chopped green pepper
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon finely chopped scallions, including 1 inch of the green tops
  • 1 teaspoon finely chopped garlic
  • 1 cup uncooked long-grain white rice
  • ¼ teaspoon crumbled dried thyme
  • A pinch of ground cloves
  • 1 teaspoon salt

    • How To Cook:
    1. Place the mushrooms in a small enameled, stainless-steel or glass saucepan and pour in 2 cups of boiling water. Let the mushrooms soak for 30 minutes, then bring them to a boil over high heat.

    2. Reduce the heat to low and simmer uncovered for 15 minutes. Drain the mushrooms in a sieve set over a bowl, and measure and reserve the cooking liquid. If you are using European mushrooms chop them coarsely; leave the Haitian mushrooms whole.

    3. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it. Fry the pork in the oil, turning the pieces about with a spoon until they are crisp and brown and have rendered all of their fat.

    4. With a slotted spoon, transfer the pork to paper towels to drain. Add the green pepper, parsley, scallions and garlic to the fat remaining in the pan and stir for about 2 minutes, until the vegetables are soft but not brown.

    5. Add the rice and stir constantly for 2 or 3 minutes, until the grains turn somewhat milky and opaque. Do not let them brown. Combine the reserved mushroom cooking liquid with enough boiling water to make 2 cups and pour the mixture over the rice.

    6. Stir in the mushrooms, pork, thyme, cloves and salt, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice has absorbed all the liquid in the pan and become a rich walnut-brown color.

    7. Taste for seasoning, fluff the rice with a fork, and serve at once.
    		 
    		 
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