Preparing Rice with Lima Beans and Black Mushrooms

Ingredients:

1 cup of rice (white or brown)

1/2 cup of coconut milk (may substitute for water or broth)

1/4 tsp salt

1/2 cup of black mushrooms (will only find this at tropical Haitian grocery stores)

2 1/2 cup of water to boil mushrooms

1/2 cup of lima beans

2 to 3 tbsp of Extra Virgin Olive Oil

Fresh seasoning mix (garlic, green onion, and parsley)

Preparation:

Black dried mushrooms

called "dyondyon" in Haiti.

In a saucepan, add 21/2 cups of water and the

dried mushrooms.

Bring to a boil.

Strain and discard the cooked the mushrooms.

I usually use a coffee filter to strain the mushrooms.

Retain the water and set aside. 

Discard fine residue that forms at the bottom
after the mushroom-boiled water settles.

In a saucepan, add oil and seasoning mix.

Add lima beans and salt.

 Add 1 cup of the mushroom-boiled water (for white rice) or

1 3/4 cup of mushroom-boiled water (for brown rice)
Add coconut milk (may substitute for water or broth)

Bring to a boil.

Stir in rice.

When the liquid has evaporated,

reduce heat, cover and simmer for about 15 - 25 minutes.

Rice with Lima Beans and Black Mushrooms

Serve with your favorite meat, sauces,

or vegetables.