I'd NEVER Heard of These 5 Dishes Before I Cooked Them Myself!

Ingredients

• 1 cup Dried Black Mushrooms (small edible Haitian black mushrooms, soak in water to create broth)
• 2 cups Water (for soaking mushrooms; reserve soaking liquid for cooking rice)
• 2 cups Long Grain Rice (rinsed until water runs clear)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 cup Pigeon Peas (cooked, drained)
• 1 piece Scotch Bonnet Pepper (seeded and finely minced; adjust to heat preference)
• 3 cloves Garlic (minced)
• 1 medium Onion (finely diced)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Salt (or to taste)
• 2 tbsp Vegetable Oil (for sautéing aromatics)

Instructions

1. Soak Black Mushrooms

   Place the dried black mushrooms in a bowl, cover with 2 cups of water, and let soak for 30 minutes. After soaking, strain the mushrooms, reserving the dark broth for later use.

   Time: PT30M

2. Prepare Aromatics

   Finely dice the onion, mince the garlic, and seed & mince the scotch bonnet pepper. Set aside.

   Time: PT10M

3. Sauté Aromatics

   Heat vegetable oil in a medium saucepan over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and scotch bonnet pepper, cooking another 1 minute. Stir in cumin, oregano, and parsley; cook 30 seconds.

   Time: PT5M

   Temperature: Medium heat

4. Add Rice and Liquids

   Stir in the rinsed rice, coating it with the aromatics for 1 minute. Pour in the reserved mushroom broth, coconut milk, and 1 cup of water (if needed to reach 3 cups total liquid). Add salt and bring to a gentle boil.

   Time: PT5M

   Temperature: Medium-high heat

5. Simmer Rice

   Reduce heat to low, cover the saucepan, and let the rice simmer for 20 minutes, or until liquid is absorbed and rice is tender.

   Time: PT20M

   Temperature: Low heat

6. Fold in Pigeon Peas and Mushrooms

   Gently stir in the cooked pigeon peas and the soaked black mushrooms. Cover again and let sit off‑heat for 5 minutes to allow flavors to meld.

   Time: PT5M

7. Steam with Towel

   Place a clean kitchen towel over the pot (inside the lid) and re‑cover. Let the rice steam for an additional 10 minutes. This step creates a fluffy texture.

   Time: PT10M

8. Final Fluff and Serve

   Remove the towel, fluff the rice with a fork, and transfer to a serving dish. Garnish with extra chopped parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

8 g

Fiber

4 g