Diri Ak Djon Djon

Ingredients

• 4 pcs Thyme
• 20 g Djon Djon Mushrooms
• 1 cups Long Grain Rice
• 1 cups Lima Beans
• 3 tbsp Olive Oil
• 10 g Parsley
• 2 pcs Scallion
• 0.5 pcs Green Bell Pepper
• 0.5 pcs Red Bell Pepper
• 4 pcs Garlic
• 1 pcs Onion
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp White Vinegar
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 3 pcs Cloves

Method

1. Place {djon_djon_mushrooms} in a heatproof bowl, cover with hot water, and let them steep until the liquid turns deep black and intensely aromatic.
2. Blend {parsley}, {thyme}, {scallion}, {green_bell_pepper}, {red_bell_pepper}, {garlic}, {onion}, {scotch_bonnet_pepper}, {olive_oil}, {white_vinegar}, {kosher_salt}, and {black_pepper} into a coarse green paste.
3. Rinse {long_grain_rice} in cool water until the water runs almost clear, then drain well so the grains cook up separate.
4. Heat a heavy saucepan over medium heat with {olive_oil}, add the prepared {blend_epis} mixture and {cloves}, and sweat gently until fragrant and bright green, not browned. Stir in {lima_beans}, season again with {kosher_salt}, and warm through.
5. Strain the steeping liquid from {djon_djon_mushrooms} through a fine sieve, pressing lightly, and discard any grit so the broth stays clean and smooth.
6. Add the drained {long_grain_rice} to the saucepan and stir over medium heat until the grains look glossy and lightly toasted. Pour in the strained mushroom broth, bring to a boil, taste and adjust with {kosher_salt}, then cover and cook over very low heat until the rice is tender and the liquid is absorbed.
7. Take the pan off the heat and let the {long_grain_rice} rest covered so the steam finishes the center of each grain and the texture sets.
8. Fluff the {long_grain_rice} gently with a fork, fold through the {lima_beans}, and finish with a fresh spoonful of the remaining {blend_epis} aroma from the pot before serving hot.