Riz Aux Champignons Djon Djon


Riz Aux Champignons Djon Djon

Course Side Dish


  • 2 cups long grain rice
  • 4 tbsp olive oil
  • 3 cloves garlic crushed
  • 3 sprigs fresh thyme
  • 2 cups dried black mushrooms
  • 3 cups water
  • 2 tsp salt
  • .5 tsp freshly ground black pepper
  • 1 sm onion chopped
  • 3 sm shallots
  • 2 cloves optional
  • 10 oz peas substitute lima beans
  • 1 scotch bonnet pepper


  • Boil mushrooms in 3 cups of water on medium heat for 10 minutes, until water turns black. Liquify using blender or food processor.
  • Strain mushrooms reserving 2 1/2 cups of the liquid.
  • Add oil to a cast-iron pot on medium heat.  Saute garlic, onion and shallots for 2 minutes.
  • Add rice and stir for 3 minutes.
  • Add mushroom water, salt, cloves, cooked lima beans or green peas.  Bring to a boil.
  • Reduce to low heat until water evaporates.
  • Lower heat again, stir rice with butter and place a whole scotch bonnet pepper and thyme on top of rice. Cover pot tightly and steam for 20 minutes.
  • Remove hot pepper and thyme.  Stir before serving.
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