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Loading...Haiti's most iconic rice dish gets its signature inky color and deep earthy flavor from dried black mushrooms foraged in the country's northern hillsides. The richly pigmented mushroom broth is simmered into long-grain rice with classic Haitian aromatics, producing a savory pilaf traditionally served at Sunday family meals and on holiday tables.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 8 gFat
- 4 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 3 gSugar
- 9 gProtein
- 420 mgSodium
- 320 mgPotassium
- 65 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Black Mushroom Broth
- 1 cup dried Haitian black mushrooms, rinsed and picked over
- 5 cups cold water
- 1 small onion, quartered
- 3 garlic cloves, smashed
For the Aromatics
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 3 scallions, thinly sliced (white and green parts)
- 3 sprigs fresh thyme
For the Rice
- 2 cups long-grain white rice, rinsed until water runs clear
- 1 whole scotch bonnet pepper, pierced with a knife tip
- 1 cup cooked pigeon peas or lima beans (optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Directions
- Combine the rinsed mushrooms, 5 cups cold water, quartered onion, and smashed garlic in a medium saucepan. Bring to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes, until the liquid turns a deep, inky black-brown and the mushrooms are very soft. Strain through a fine-mesh sieve, reserving the richly colored broth (about 4 cups) and discarding the solids.
- Meanwhile, melt the butter in a heavy pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and a small pinch of salt and cook, stirring often, for 5 to 6 minutes until softened and translucent at the edges.
- Stir in the minced garlic, scallions, and thyme and cook for 1 minute until fragrant. Add the rinsed rice and toss to coat in the butter, toasting the grains for about 2 minutes so they turn slightly translucent.
- Pour in the strained black mushroom broth, then add the scotch bonnet, pigeon peas (if using), 1 teaspoon salt, and the black pepper. Stir once to combine, bring to a boil, then reduce the heat to the lowest setting and cover the pot tightly with a lid.
- Simmer undisturbed for 18 to 20 minutes, until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking. Remove the pot from the heat and let it stand, covered, for 10 minutes to steam finish.
- Fish out and discard the scotch bonnet and thyme stems. Fluff the rice gently with a fork, taste, and adjust salt. Transfer to a serving bowl and garnish with the chopped parsley and extra sliced scallions before serving.
Cook’s Notes
- Authentic dried Haitian black mushrooms are essential for the signature color and earthy flavor; dried porcini or shiitake can be blended in for extra depth but cannot fully replicate the taste on their own.
- Leave the scotch bonnet whole and pierced so it perfumes the rice without flooding it with capsaicin. Split it open if you want real heat.
- For a celebratory version, fold 1 pound of cooked shrimp, lump crab meat, or flaked smoked herring into the rice during the final 5 minutes of cooking.
- Serve alongside pikliz (Haitian spicy cabbage slaw), fried plantains, and a meat or bean stew for a traditional Sunday plate.
- Leftovers keep for up to 3 days refrigerated; reheat with a splash of water, as the color deepens and the flavor intensifies overnight.
