Mushroom and Black Bean Rice

Shiitake mushrooms are the best. They have a smoky, meat-like taste and when dried, rehydrated and fired the flavour is intensified. This makes them a great addition to your starch of choice, rice in this case. With the addition of green peas and black beans, you have yourself a substantial side or possibly even a stand-alone. The inspiration for this dish was Haitian black rice, often paired with cashew chicken. That was my intention, but I regular grocery stores you won’t find the black mushroom required to give the rice their flavour and taste, not even the bouillon cube substitute.

So instead, I decided to used dried mushrooms to ad the mushroom flavour, some texture and a meaty taste. I used the water from the black beam can to give the rice a little colour though not as black as the djon djon mushroom soak, and then add the beans themselves for some protein. Finally, the green peas, more protein and something typically added to black rice. Really love this rendition! I will be using in the future.

Ingredients

1 1/2 cups long grain white rice

1 tablespoon butter

1 teaspoon garlic, minced

2 cups water

1 cup broth

1/2 cup frozen green peas

1/2 cup canned black beans (keep the liquid)

1 cup dried shiitake mushrooms

3 tablespoons vegetable oil

1 tablespoon black pepper

1 teaspoon salt

1 tablespoon dried parsley

1 teaspoon scallions (the green part

Instructions

Soak your shiitake mushrooms the night before for a minimum of 5 hours. The packet will have instructions. When ready to use, rinse well and drain the water.

Wash the rice then cook in a pan with 1 tablespoon butter and 1 teaspoon garlic for about 3 minutes. Mix in the black bean water. 

Boil the water and broth and transfer the rice to the boiling liquid. Cook on medium-low heat for 20 minutes (or according to the packet). 

Halfway through the cooking time, add the frozen peas. 

While the rice is cooking, prepare the mushrooms. Fry in the vegetable oil with black pepper and salt for about 10 minutes or until crispy. The mushrooms should no longer chewy. 

Before transferring to your serving bowl, mix the rice and peas with the cooked mushrooms, then add the black beans. 

Garnish with parsley and scallions, serve hot.