Chinese Hamburger
INGREDIENTS:
1/4 oz Dio-dion mushrooms 1 c Rice
10 oz Frozen lima beans 1 tb Oil
1 md Yellow onion, chopped Salt & pepper
1/4 oz Dio-dion mushrooms 1 c Rice
10 oz Frozen lima beans 1 tb Oil
1 md Yellow onion, chopped Salt & pepper
In a pot, bring 2 cups of water to a boil & stir in the mushrooms. Simmer for 8 minutes. Drain.
In another small pot, cook the lima beans following the package instructions, & the onion. Simmer gently for about 15 minutes. Drain & discard the mushrooms. Transfer to another pot. Pour the mushroom stock into the pot. Add 1 cup of water, bring to a boil & stir in the rice. Lightly salt the water.
Simmer until the rice is tender. Add a little more water if needed. When the rice is cooked, drain off excess liquid. Season & add a little oil.
NOTE: Dion-dion mushrooms are small black Haitian mushrooms which are used solely for their stock.
Virginie & George Elbert, "Down-Island Caribbean Cookery"
In another small pot, cook the lima beans following the package instructions, & the onion. Simmer gently for about 15 minutes. Drain & discard the mushrooms. Transfer to another pot. Pour the mushroom stock into the pot. Add 1 cup of water, bring to a boil & stir in the rice. Lightly salt the water.
Simmer until the rice is tender. Add a little more water if needed. When the rice is cooked, drain off excess liquid. Season & add a little oil.
NOTE: Dion-dion mushrooms are small black Haitian mushrooms which are used solely for their stock.
Virginie & George Elbert, "Down-Island Caribbean Cookery"