Haitian black mushroom rice, cooked in a broth steeped with dried djon djon mushrooms until the rice turns a deep, earthy gray-black. A festive dish found at Haitian weddings and holidays.
Steep the mushrooms
Cover the dried djon djon mushrooms with hot water and let them steep to release their dark, earthy color and flavor.
Strain the broth
Strain the mushroom liquid through a fine sieve into a bowl, pressing the mushrooms to extract all the dark broth, and discard or reserve the mushroom solids as you prefer.
Cook the aromatics
Heat the oil in a pot and cook the epis and whole Scotch bonnet until fragrant.
3 minAdd rice and beans
Stir in the rinsed rice and white beans, coating them in the seasoned oil.
Simmer in mushroom broth
Pour in the strained mushroom broth and salt, bring to a simmer, then cover and cook on low heat until the rice is tender and deeply gray-black.
20 minRest and serve
Remove the whole Scotch bonnet, let the rice rest covered, then fluff and serve.
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