This recipe was submitted by an anonymous supporter.
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2 cups of Jasmine rice
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1 cup of dried black Haitian mushrooms (sold in Haitian grocery stores or Amazon)
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1 cup of frozen sweet peas, or 1 can pigeon peas, drained and rinsed
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4 tablespoons of oil
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2½ cups of black mushroom water
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2 cloves of garlic (finely minced)
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½ teaspoon of fresh thyme and parsley
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Salt to taste
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Soak the dried mushrooms in 2 cups of hot water for a minimum of two hours or overnight.
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Drain the mushroom through a fine sieve and save the soaked water, discard the used mushrooms. The water should be black.
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Heat oil in a cast iron Dutch oven pan and add the garlic. Sauté till it browns. Add the peas and sauté for about 2 minutes. Add the mushroom water, thyme, parsley and salt.
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Once boiled, add the rice. Cover and lower the heat and simmer for about 20 minutes or until rice is tender and fully cooked.
