Rice & beans with dion-dion mushrooms

Yield: 4 servings

Measure Ingredient
¼ ounce Dio-dion mushrooms
10 ounces Frozen lima beans
1 medium Yellow onion, chopped
1 cup Rice
1 tablespoon Oil
\N \N Salt & pepper

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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