Rice & beans with dion-dion mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | ounce | Dio-dion mushrooms |
| 10 | ounces | Frozen lima beans |
| 1 | medium | Yellow onion, chopped |
| 1 | cup | Rice |
| 1 | tablespoon | Oil |
| Salt & pepper | ||
Directions
In a pot, bring 2 cups of water to a boil & stir in the mushrooms.
Simmer for 8 minutes. Drain.
In another small pot, cook the lima beans following the package instructions, & the onion. Simmer gently for about 15 minutes. Drain & discard the mushrooms. Transfer to another pot. Pour the mushroom stock into the pot. Add 1 cup of water, bring to a boil & stir in the rice. Lightly salt the water.
Simmer until the rice is tender. Add a little more water if needed.
When the rice is cooked, drain off excess liquid. Season & add a little oil.
NOTE: Dion-dion mushrooms are small black Haitian mushrooms which are used solely for their stock.
Virginie & George Elbert, "Down-Island Caribbean Cookery" From: Mark Satterly (Gourmet Echo)
Submitted By LAWRENCE KELLIE On 03-15-95
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