🇭🇹 HAITIAN BLACK MUSHROOM RICE

black mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: dried porcini mushrooms

Shiitake mushrooms offer a similar umami flavor at a lower cost.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

Add dried black mushrooms to a pot on medium heat.

Pour water over the mushrooms to infuse the flavor.

Squish the mushrooms to extract as much water as possible.

Bring the pot to a boil.

Pour the mushroom-infused water into a blender and strain it, discarding the solids.

Set the mushroom water aside for later use.

Rinse frozen lima beans and set aside.

In a large pot, heat oil until hot.

Add a piece seasoning to the hot oil and cook for a moment.

Add salt to the pot.

Add the lima beans to the pot and stir quickly.

Introduce John John mushroom bouillon cubes to the pot, adding two cubes.

Pour in coconut milk and stir well.

Cover the pot and bring the mixture to a simmer for about 10 minutes.

Uncover the pot and stir to ensure the bouillon cubes are dissolved.

Add the reserved mushroom water to the pot and bring to a boil.

Rinse the rice and prepare to add it to the pot.

Taste the mixture for salt and add more if needed.

Add one whole habanero pepper for flavor without cutting it.

Add the rinsed rice to the pot and lower the heat to low.

Cover the pot and let the rice cook until fluffy and well-cooked.

Gently stir the rice to distribute the lima beans evenly.

Add a little bit of butter to finish off the rice.

Cover the pot again and let it cook on low heat for another 10 minutes.

Uncover the pot to check if the rice is done and fluffy, stirring it around to ensure all water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary