Riz au Djon Djon

Riz au Djon Djon Recipe - Haitian Mushroom Rice Dish

Region / culture: Haiti | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Riz au Djon Djon is a traditional Haitian dish made with dried djon djon mushrooms, which are known for their unique flavor and dark color. This dish is a staple in Haitian cuisine and is often served at special occasions and celebrations.

History

Riz au Djon Djon has its origins in Haiti, where djon djon mushrooms are commonly used in cooking. These mushrooms are dried and then rehydrated to release their rich, earthy flavor. The dish is typically served as a side dish or main course, and is loved for its unique taste and texture.

Ingredients

1 cup dried Haitian djon djon mushrooms without stems or dried black European mushrooms
1 tbsp finely chopped scallions, including one inch of the green tops
0.25 cup finely chopped green pepper
0.25 cup finely chopped fresh parsley
1 tbsp vegetable oil
1 tsp finely chopped garlic
1 oz (28 g) salt pork, cut into 0.25 inch diced cubes
1 cup uncooked long-grain white rice
2 cups boiling water
0.25 tsp dried thyme, crumbled
1 tsp salt
pinch of ground cloves

How to prepare

Place 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.
Reduce the heat to low and simmer uncovered for 15 minutes.
Drain the mushrooms, reserving the liquid.
In a heavy 3 to 4 qt (3.78 liter) saucepan, heat the oil over moderate heat until a light haze forms above it.
Fry the pork in the oil, turning until crisp and brown.
With a slotted spoon, transfer the pork to paper towels to drain.
Add 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.
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.
Stir in 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 becomes a rich walnut brown color.
Taste for seasonings, fluff the rice with a fork, and serve.

Variations

Add diced vegetables such as carrots, bell peppers, or peas for added flavor and texture.
Use chicken or shrimp instead of salt pork for a lighter version of the dish.
Add coconut milk for a creamy and tropical twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to soak the dried djon djon mushrooms in boiling water for at least 30 minutes to rehydrate them properly.

- Be careful not to let the rice brown while cooking, as this can affect the final color and flavor of the dish.

- Adjust the seasonings to taste, adding more salt or spices as needed.

Serving Suggestions

Riz au Djon Djon can be served as a side dish with grilled or roasted meats, seafood, or vegetables. It can also be enjoyed on its own as a main course.

Cooking Techniques

The key cooking techniques for Riz au Djon Djon include soaking and rehydrating the dried mushrooms, frying the salt pork, and simmering the rice until it absorbs all the liquid and becomes tender.

Ingredient Substitutions

If djon djon mushrooms are not available, you can use other types of dried mushrooms or fresh mushrooms.

- Substitute vegetable oil for olive oil or coconut oil for a different flavor profile.

- Use bacon or pancetta instead of salt pork for a different taste.

Make Ahead Tips

Riz au Djon Djon can be made ahead of time and reheated before serving. Store the cooked dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Riz au Djon Djon in a large serving bowl or platter, garnished with fresh parsley or scallions for a pop of color. You can also sprinkle some crispy fried onions on top for added crunch.

Pairing Recommendations

This dish pairs well with grilled or roasted meats such as chicken, pork, or beef. It also goes well with seafood dishes like grilled fish or shrimp. For a vegetarian option, serve it with roasted vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftovers of Riz au Djon Djon in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Riz au Djon Djon typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Riz au Djon Djon is a carbohydrate-rich dish, with the main source of carbs coming from the long-grain white rice used in the recipe.

Fats

The dish contains fats from the vegetable oil used for cooking, as well as the salt pork that is fried and added to the rice.

Proteins

The salt pork in the recipe provides a source of protein, along with small amounts of protein from the rice and mushrooms.

Vitamins and minerals

Djon djon mushrooms are a good source of vitamins and minerals, including vitamin D, iron, and potassium. These nutrients add to the overall nutritional value of the dish.

Alergens

This dish contains pork, which may be an allergen for some individuals. It is important to check for any food allergies before preparing or consuming this dish.

Summary

Riz au Djon Djon is a flavorful and nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that can be enjoyed on its own or paired with other dishes.

Summary

Riz au Djon Djon is a delicious and comforting Haitian dish made with dried djon djon mushrooms, rice, and salt pork. It is a flavorful and nutritious meal that can be enjoyed on its own or paired with other dishes. With its rich taste and unique ingredients, this dish is sure to become a favorite at your table.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by a dear friend who had traveled to Haiti and learned how to make Riz au Djon Djon from a local chef. As soon as I read through the ingredients and instructions, I knew I had to give it a try.

I remember the day vividly. It was a sunny Saturday morning and I had all the ingredients laid out on the kitchen counter. The key ingredient in this dish is the black mushroom called Djon Djon, which gives the rice its unique flavor and color. I had never heard of this mushroom before, but my friend had brought some back from her trip for me to use in the recipe.

I started by soaking the Djon Djon in warm water to rehydrate them, releasing their earthy aroma. As the mushrooms soaked, I sautéed onions, garlic, and bell peppers in a large pot until they were soft and fragrant. Then, I added the soaked mushrooms along with their soaking liquid to the pot, letting them simmer and infuse the dish with their flavor.

Next, I added long grain rice to the pot, stirring it to coat each grain with the savory mushroom broth. I seasoned the rice with salt, pepper, and a pinch of thyme, letting it all simmer together until the rice was cooked through and fluffy. The aroma filling my kitchen was intoxicating, and I couldn't wait to taste the final result.

As I scooped the Riz au Djon Djon onto my plate, I marveled at the rich, dark color of the rice and the robust flavor that I knew would be waiting for me. With each bite, I was transported to Haiti, imagining the sights and sounds of the bustling markets where the ingredients for this dish were sourced.

From that moment on, Riz au Djon Djon became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on a quiet weeknight. Each time I made it, I thought of my friend and the chef in Haiti who had shared this recipe with me, grateful for the culinary journey that had brought this dish into my life.

Over the years, I have made some tweaks to the recipe, adding my own personal touch with a squeeze of lime juice or a sprinkle of fresh parsley. But the heart of the dish, the Djon Djon mushrooms, remain the same, grounding the dish in tradition and authenticity.

As I sit here now, reflecting on my journey with Riz au Djon Djon, I am filled with gratitude for the people and places that have brought this recipe into my life. Cooking has always been a way for me to connect with others, to share stories and experiences through food. And this dish, with its rich history and complex flavors, has become a beloved part of that culinary tapestry.

So the next time you find yourself in the kitchen, looking to try something new and exciting, I urge you to give Riz au Djon Djon a try. Let the aroma of the mushrooms transport you to far-off lands, and savor each bite as a reminder of the power of food to connect us all. Bon appétit!

With love,

Your Grandma