Also known as Diri ak Djon Djon ("du riz avec djon djon")
- 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
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped fresh parsley
- 1 tbsp vegetable oil
- 1 tsp finely chopped garlic
- 1 oz salt pork, cut into ¼ inch diced cubes
- 1 cup uncooked long-grain white rice
- 2 cups boiling water
- ¼ tsp dried thyme, crumbed
- 1 tsp salt
- pinch of ground cloves
- 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 quart 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, serve.