Description Edit

Also known as Diri ak Djon Djon ("du riz avec djon djon")

Ingredients Edit

Directions Edit

  1. Place mushrooms in a small enameled, stainless steel or glass saucepan and pour in 2 cups of boiling water.
  2. Let the mushrooms soak for 30 minutes, then bring them to a boil over high heat.
  3. Reduce the heat to low and simmer uncovered for 15 minutes.
  4. Drain the mushrooms, reserving the liquid.
  5. In a heavy 3 to 4 quart saucepan, heat the oil over moderate heat until a light haze forms above it.
  6. Fry the pork in the oil, turning until crisp and brown.
  7. With a slotted spoon, transfer the pork to paper towels to drain.
  8. Add green pepper, parsley, scallions and garlic to the fat remaining in the pan and stir for about 2 minutes, until the vegetables are soft but not brown.
  9. Add the rice and stir constantly for 2 or 3 minutes, until the grains turn somewhat milky and opaque.
  10. Do not let them brown.
  11. Combine the reserved mushroom cooking liquid with enough boiling water to make 2 cups and pour the mixture over the rice.
  12. Stir in mushrooms, pork, thyme, cloves and salt, and bring to a boil over high heat.
  13. Reduce the heat to low, cover tightly, and simmer for about 20 minutes or until the rice has absorbed all the liquid in the pan and becomes a rich walnut brown color.
  14. Taste for seasonings, fluff the rice with a fork, serve.
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