Keith Lorren's Haitian Black Rice

Keith Lorren's Haitian Black Rice



Ingredients

FOR THE HAITIAN SEASONING PASTE

  • 1 onion
  • 3 shallots
  • 1 bunch of scallions
  • 8 garlic cloves
  • 1 teaspoon garlic powder
  • 2 tablespoons chicken bouillon
  • 1 tablespoon Spice King All Purpose Seasoning
  • 5 tablespoons parsley
  • few sprigs fresh thyme
  • 2-3 scotch bonnet peppers
  • 1 bell pepper
  • 2 teaspoons flavor enhancer
  • 2 teaspoons Keith Lorren's Seasoned Salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil

FOR THE MUSHROOM BROTH

  • 2 cups djon-djon mushrooms (or European dried mushrooms)
  • 2 Maggi djon djon bouillon cubes (optional, but recommended)
  • 2 bay leaves
  • 5 cloves
  • 9 cups water
  • 1 can coconut milk
  • 1 tablespoon dried shrimp

FOR THE RICE SEASONING

  • 2 large garlic cloves smashed
  • 1 1/2 teaspoons salt
  • Spice King All Purpose Seasoning, to taste
  • 1 teaspoon brown sugar
  • 2 cloves
  • 1 bay leaf
  • 1 green scotch bonnet pepper
  • 3 1/4 cups Jasmine rice
  • 1/2 cup Green Sofrito Seasoning Paste
  • 1/4 cup plus a splash extra oil
  • 2 tablespoons butter (optional)
  • 1 tablespoon of seasoning oil (bacon, chicken, turkey drippings mixed)
  • 1 cup frozen baby lima beans

Directions

FOR THE HAITIAN SEASONING PASTE

  1. Puree all ingredients in a food processor. 
  2. Store in a glass container or in a ziplock bag in freezer after use.

FOR THE MUSHROOM BROTH

  1. In a large pot, add water, broth ingredients and simmer for 30 minutes until water is black and is reduces to 6 cups.
  2. Strain liquid. 
  3. Squeeze mushrooms to release liquid and add liquid to pot.
  4. Discard mushroom stems.

TO MAKE THE RICE

  1. Add oil, to a pot on medium heat. 
  2. Stir in garlic, seasoning paste, all other seasonings.
  3. Sauté until translucent and tender.
  4. Add mushroom broth.
  5. Add beans and scotch bonnet pepper and simmer for 5 minutes.
  6. Add rice and bring broth to a boil. 
  7. Reduce heat low and simmer for 20-25 minutes.
  8. Remove hot pepper and thyme. 
  9. Fold in butter and serve.