Keith’s Haitian Black Rice

 

 

Ingredients

FOR THE HAITIAN SEASONING PASTE

FOR THE MUSHROOM BROTH

  • 2 cups djon-djon mushrooms (or European dried mushrooms)
  • 2 Maggi djon djon bouillion cubes (optional but recommended)
  • 2 bay leaves
  • 5 cloves
  • 10 cups water

FOR THE RICE SEASONING

  • 2 large garlic cloves smashed
  • 1 1/2 teaspoons salt
  • 1 teaspoon brown sugar
  • 2 cloves
  • 1 bay leaf
  • 1 green scotch bonnet pepper
  • 3 1/4 cups Jasmine rice
  • 1/2 cup Green Sofrito Seasoning Paste
  • 1/4 cup plus a splash extra oil
  • 2 tablespoons butter (optional)
  • 1 tablespoon of seasoning oil (bacon, chicken, turkey drippings mixed)
  • 1 cup frozen baby lima beans

Directions

FOR THE HAITIAN SEASONING PASTE

  1. Puree all ingredients in a food processor. 
  2. Store in a glass container or in a ziplock bag in freezer after use.

FOR THE MUSHROOM BROTH

  1. In a large pot, add water, broth ingredients and simmer for 30 minutes until water is black and is reduces to 6 cups.
  2. Strain liquid. 
  3. Squeeze mushrooms to release liquid and add liquid to pot.
  4. Discard mushroom stems.

TO MAKE THE RICE

  1. Add oil, to a pot on medium heat. 
  2. Stir in garlic, seasoning paste, seasonings .
  3. Sauté until translucent and tender.
  4. Add mushroom broth.
  5. Add beans, scotch bonnet pepper and simmer for 5 minutes.
  6. Add rice and bring broth to a boil. 
  7. Reduce heat low and simmer for 20-25 minutes.
  8. Remove hot pepper and thyme. 
  9. Fold in butter and serve.