DIRI RECIPES

Steps:

• Rinse the dried mushrooms, then soak in water, 10 minutes. Drain the mushrooms, then combine in a pot with 2 cups water; bring to a boil and cook until hydrated and plump, about 5 minutes. Strain the mushroom broth into a separate pot (just the broth will be used to make the rice). Set the broth aside. (If using bouillon cubes, boil the cubes with 2 cups water until dissolved.)
• Season the shrimp with the adobo seasoning and 1/2 teaspoon garlic powder. Set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, half of the garlic, the green bell pepper, scallions and thyme. Puncture 1 Scotch bonnet with the whole cloves (so they don’t get lost in the rice) and add to the pot. Cook, stirring, until slightly softened, about 1 minute.
• Add the lima beans to the pot, then add the reserved mushroom broth and 2 more cups water. Bring to a boil. Season with the remaining 1/2 teaspoon garlic powder and salt and pepper to taste. Add 1 tablespoon butter and let melt. Add the rice and gently stir with a fork to evenly spread. Rapidly simmer until the water is evaporated, about 10 minutes. 
• Reduce the heat to low, cover the pot with foil and place a lid on top of the foil (this allows the rice to steam); secure the lid so no air can circulate in or out of the pot. Let simmer until tender, about 20 more minutes.
• In a separate medium skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the red bell pepper and the remaining 1 Scotch bonnet and garlic. Add the shrimp and cook, flipping halfway, until cooked through, 2 to 3 minutes. Remove from the heat.
• Fluff the rice with a fork. Serve in bowls or use a ring mold to create a ring of rice on each plate. Top with the shrimp mixture.

Steps:

• In a small saucepan soak mushrooms in 4 cups of water for 10 minutes.
• Boil mushrooms on low heat 10 minutes.
• Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid.
• Add oil to pot on medium heat.
• Stir in garlic, onion & shallot for 2 minutes.
• Add rice and stir for 3 minutes.
• Add mushroom water, salt, cloves, and lima beans and peas, if using.
• Bring to boil until water evaporates.
• Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice.
• Cover and cook for 20 minutes on simmer.
• Remove hot pepper and thyme.
• Stir and serve.