1. In a small saucepan soak mushrooms in 4 cups of water for 10 minutes. 2. Boil mushrooms on low heat 10 minutes. 3. Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid. 4. Add oil to pot on medium heat. 5. Stir in garlic, onion & shallot for 2 minutes. 6. Add rice and stir for 3 minutes. 7. Add mushroom water, salt, cloves, and lima beans and peas, if using. 8. Bring to boil until water evaporates. 9. Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice. 10. Cover and cook for 20 minutes on simmer. 11. Remove hot pepper and thyme. 12. Stir and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
