I'd Never Heard of These 5 Dishes Before I Cooked Them Myself
I'd NEVER Heard of These 5 Dishes Before I Cooked Them Myself! is a medium Haitian recipe that serves 4. 350 calories per serving. Recipe by Beryl Shereshewsky on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 35 min
Cost: $22.86 total, $5.72 per serving
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
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
Prepare Aromatics
Finely dice the onion, mince the garlic, and seed & mince the scotch bonnet pepper. Set aside.
Time: PT10M
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Dried Black Mushrooms: Dried shiitake mushrooms, Dried porcini
- Instead of Long Grain Rice: Basmati rice, Jasmine rice
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
- Instead of Pigeon Peas: Black-eyed peas, Kidney beans
- Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird’s eye chili
- Instead of Ground Cumin: Ground coriander
- Instead of Dried Oregano: Fresh oregano, doubled
- Instead of Fresh Parsley: Cilantro
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
Equipment Needed
- Medium Saucepan
- Fine Mesh Sieve
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel
- Measuring Cups and Spoons
- Chef's Knife
Critical Steps — Do Not Skip
- Soaking the black mushrooms to extract their deep, umami broth.
- Using the mushroom soaking liquid as the primary cooking liquid for the rice.
- Steaming the finished rice with a towel to achieve fluffy texture.
Chef Tips from the Video
- For extra aroma, toast the cumin briefly in the oil before adding the onion.
- If fresh black mushrooms are unavailable, use a mix of dried shiitake and porcini for a similar depth.
- A drizzle of lime juice just before serving brightens the earthy flavors.
Troubleshooting
Rice turns mushy or overly wet.
Reduce the amount of liquid by ¼ cup next time, and make sure the lid stays on during simmering.
Mushroom flavor is too strong.
Rinse the soaked mushrooms briefly and use only half of the soaking broth, topping up with water or extra coconut milk.
Rice is undercooked after the simmer time.
Add a few tablespoons of hot water, cover, and continue cooking for another 5‑7 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently with a splash of water.
Room temperature: Not recommended; rice can spoil quickly at room temperature.
Make-Ahead Tips
- Soak the black mushrooms up to 24 hours in advance; keep the broth refrigerated.
- Cooked rice can be refrigerated and reheated with a splash of coconut milk to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of Julie Jon (Haitian Black Mushroom Rice) in Haitian cuisine?
Julie Jon is a traditional Haitian celebratory rice dish that dates back to rural harvest festivals. The black mushrooms, known locally as "djondjon," were historically harvested from forest floors and used to flavor rice for special occasions, symbolizing abundance and communal joy.
What regional variations of Julie Jon exist within Haiti?
In the northern departments, cooks often add smoked pork or chicken for extra richness, while in the south the dish may include sweet plantains mixed into the rice. Some families also substitute coconut milk with evaporated milk for a creamier texture.
How is Julie Jon traditionally served in Haitian celebrations?
The rice is typically plated in a large communal bowl, garnished with fresh parsley and sometimes fried plantain slices. It is served alongside fried fish, grilled meat, or a simple bean stew, allowing guests to enjoy the aromatic rice as the centerpiece of the feast.
During which Haitian occasions is Julie Jon most commonly prepared?
Julie Jon is most often prepared for weddings, baptisms, and holiday gatherings such as Independence Day. Its deep color and rich flavor make it a festive dish that represents prosperity and togetherness.
What makes Julie Jon (Haitian Black Mushroom Rice) unique in Caribbean cuisine?
The use of dried black mushrooms (djondjon) to create a dark, umami‑laden broth is unique to Haitian cooking. While other Caribbean islands rely on coconut milk and spices, the mushroom broth gives Julie Jon its signature chocolatey hue and earthy depth.
What are the authentic traditional ingredients for Julie Jon versus acceptable substitutes?
Authentic ingredients include dried Haitian black mushrooms (djondjon), coconut milk, pigeon peas, scotch bonnet pepper, and a blend of garlic, onion, cumin, oregano, and parsley. Acceptable substitutes are dried shiitake for the mushrooms, coconut cream diluted with water, and black-eyed peas for pigeon peas.
What other Haitian dishes pair well with Julie Jon?
Julie Jon pairs beautifully with griot (fried pork), fried fish, or a simple Haitian bean stew called "pwa nwa." A side of fried plantains (banann peze) and a fresh cucumber salad balances the richness of the rice.
What are the most common mistakes to avoid when making Julie Jon (Haitian Black Mushroom Rice)?
Common mistakes include over‑soaking the mushrooms, which can make the broth too bitter, and lifting the lid during simmering, which releases steam and leads to dry, uneven rice. Also, adding too much scotch bonnet pepper can overwhelm the subtle mushroom flavor.
Why does this Julie Jon recipe use a towel to steam the rice at the end instead of a traditional rice cooker?
Steaming with a towel traps moisture while allowing excess steam to escape, creating a fluffy texture without making the rice soggy. A rice cooker cannot replicate the gentle, indirect steam that the towel method provides for this particular mushroom‑infused rice.
Can I make Julie Jon ahead of time and how should I store it?
Yes, you can prepare Julie Jon up to two days ahead. Cool the rice to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop with a splash of coconut milk or water, stirring until heated through.
What texture and appearance should I look for when making Julie Jon (Haitian Black Mushroom Rice)?
The rice should be fluffy, with each grain separate, and have a deep chocolate‑brown color from the mushroom broth. The mushrooms should be tender but still retain their shape, and the peas should provide a contrasting pop of color and texture.
What does the YouTube channel Beryl Shereshewsky specialize in?
The YouTube channel Beryl Shereshewsky specializes in exploring iconic dishes from around the world, often featuring personal stories, cultural context, and step‑by‑step cooking tutorials that highlight lesser‑known ingredients.
How does the YouTube channel Beryl Shereshewsky's approach to Haitian cooking differ from other cooking channels?
Beryl Shereshewsky focuses on authentic cultural narratives and personal heritage, sourcing hard‑to‑find ingredients like Haitian black mushrooms and explaining their significance, whereas many other channels may adapt recipes without delving into the cultural background.
Last updated: September 6, 2026
