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I grew up eating Djon-djon every Sunday as a side dish with fish, chicken or other meat. I still go to the Haitian restaurant on Sunday’s to pick some up. It is a comfort food and it reminds me of my childhood in Haiti and it’s delicious.

Ingredients

 A cast-iron pot is preferable

2 cups of long grain rice,  rinsed  with cold water
2  cups of dried black mushrooms (Djon-Djon )
2 tablespoons of olive or vegetable oil
3 garlic cloves, minced
1 small onion, finely chopped
1 sliced shallot
4 cloves, crushed and minced
3 sprigs of thyme
1 pack (12 oz) of frozen green peas or lima beans
1 green scotch bonnet pepper (not chopped)
2 teaspoons of salt
Freshly ground pepper
2 tablespoons of butter

Directions

1)    Soak dry mushroom in 4 cups of water for 10 minutes, then boil in low heat for 10 minutes.

2)    Strain the mushrooms through a very fine strainer, discard the mushrooms and reserve the water.

3)    In a cast-iron pot, add oil and heat to medium.

4)     Stir in garlic, onion and shallot for 2 to 3 minute.

5)    Add peas, cloves and salt, then allow the ingredients to marinate and release flavors. Then add mushroom water, bring to boil.

6)    Add the rice and stir for 2 to 3 minutes. Lower the heat, stir the rice, and place the entire scotch bonnet pepper and thyme on top of the rice. Allow rice to simmer  until the water is completely evaporated.

7)    Place a piece of aluminum foil inside the pot to cover the rice, and then cover it again with the regular cover. This helps the rice to stay nice and fluffy.

8)    Cook for 20 minutes, then remove the hot pepper and thyme.

9)    Stir rice with butter and fresh ground pepper. Serve warm.