Diri ak djon djon is Haiti’s distinctive mushroom rice, prized for its earthy aroma and naturally dark djon djon broth.
Careful straining keeps the broth clean, while beans, peas, thyme, and scallions make the rice satisfying enough for a shared meal.
Measure the strained broth before cooking so the rice stays loose rather than wet.
Serving Suggestions
Serve with pikliz, fried plantain, avocado, or a simple braised vegetable dish.
Recipe Notes
Cool rice quickly and refrigerate for no more than three days.
Haitian Diri ak Djon Djon
Haitian mushroom rice colored and flavored with djon djon broth, lima beans, peas, herbs, and aromatics.
Ingredients
Equipment
Method
Make the Mushroom Broth:
- Simmer the djon djon mushrooms in the water for 12 minutes, then steep off heat for 10 minutes.
- Strain through a fine-mesh strainer lined with clean cloth. Measure 3 1/2 cups of dark broth.
Start the Rice:
- Cook onion, garlic, scallions, thyme, and cloves in oil for 5 minutes without browning. Stir in the rice for 2 minutes.
- Add measured mushroom broth and salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes.
Finish:
- Fold in the lima beans and peas, cover, and cook 5 minutes more. Remove from heat and rest covered for 10 minutes.
- Remove thyme stems and cloves, fluff gently, and adjust seasoning.
Nutrition
Notes
- Strain the mushroom broth carefully so no grit reaches the rice.
- Refrigerate promptly for up to three days and reheat with a spoonful of water.
