Back to 4 servings 2 cups dried djon-djon mushrooms 4 cups unsalted chicken stock, vegetable stock, or water 0.25 cup vegetable oil (or olive oil as an alternative) 1 cup frozen lima beans (or green peas) 1 cup unsalted roasted cashews (optional) 2 cups parboiled long-grain rice 1 whole green Scotch bonnet chile 1 tablespoon butter (or plant-based butter) 3 small shallots, roughly chopped 4 garlic cloves, minced 0.5 cup chopped fresh Italian parsley leaves and stems, plus more for garnish 0.25 teaspoon ground cloves 0.25 teaspoon ground thyme (or ½ teaspoon dried thyme leaves, or 2 fresh thyme sprigs, leaves removed) salt, to taste 1 tbsp Épis or Caribbean green seasoning 2 Sprigs of thyme 1 Stalk of scallions, chopped 1 tsp Sazon classico 1 tsp Crushed red pepper sauce 1 cup Green peas
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1 Step 1: Go through the djon-djon to remove debris. Soak in 4 cups of stock or water for 15 minutes.2 Step 2: Bring to a simmer over medium-low heat and cook for 10 minutes—strain, reserving the potage.3 Step 3: In a blender or food processor, blend shallots, garlic, parsley, cloves, thyme, and ¼ teaspoon salt into a paste, adding water if necessary.4 Step 4: In a large pot or Dutch oven, heat the oil over medium-high heat. Sauté the epis, lima beans (or green peas), and roasted cashews if using, for 2-3 minutes.5 Step 5: Rinse the rice to remove excess starch and drain.6 Step 6: Add the rice to the pot along with the Scotch bonnet chile, Sazon classico, crushed red pepper sauce, and scallions. Pour in the reserved djon-djon broth.7 Step 7: Bring to a boil, then reduce heat to medium-low. Cook until the broth nearly evaporates, about 10-15 minutes. Season with salt.8 Step 8: Stir in the tablespoon of butter, cover, and cook on low heat for another 15-20 minutes or until the rice is cooked through.9 Step 9: Fluff the rice with a fork. Add the green peas towards the end to maintain their color and texture.10 Step 10: Garnish with additional parsley and serve hot.getsaucepan.com/r/675f35ee-63e3-4fd4-8dfa-4ae26940f861 · Original: https://www.abondiz.com/the-number-1-guide-to-haitian-black-rice/
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