Rice with native mushrooms and smoked meat is common in Haiti. Instead of native mushrooms, I use shiitake; in place of pork, I chose liquid smoke; and rather than using the traditional white rice, I go with far awesomer Bhutanese red rice (available at most natural grocers). The result is a nutty, smoky, earthy flavor that as a great contrast to the spicy and sweet notes in other Caribbean dishes, especially Cuban Black Beans or Vegetarian Jamaican Curried Goat.
Prep time: 1 cocktail
3 TBSP peanut or vegetable oil
¼ cup onion, chopped
2 cloves garlic, minced
1 cup Bhutanese red rice
1/2 cup shiitake mushrooms, chopped coarsely
16 drops liquid smoke
2 cups veggie stock
Several good grinds of pepper
¼ cup coarsely chopped pecans or macadamia nuts
1 scallion, chopped
Heat oil in a medium-size saucepan over medium heat. When warm, add onion and sauté for two minutes, or until they begin to turn just slightly transparent. Add garlic and sauté another minute. Stir in rice and continue to stir constantly until rice starts to change color and gives off a nice toasted aroma, about 3-4 minutes.
Add mushrooms, liquid smoke, veggie stock, and pepper. Stir well and bring to a boil. Reduce to a simmer and cover until the rice is fully cooked—about 45 minutes.
When it’s done, remove from heat, add nuts and scallion and fluff everything well with a fork. Adjust liquid smoke or salt as necessary.