2 1/4 cups (560 ml) chicken broth

1/2 cup (125 ml) dried djon djon mushrooms

2 slices bacon, chopped

1 tablespoon (15 ml) vegetable oil

1 tablespoon (15 ml) butter

2 cloves garlic, finely chopped

1/2 onion, chopped

1/2 teaspoon (2.5 ml) fresh thyme

1 cup (250 ml) long grain rice, rinsed

1 cup (250 ml) canned lima beans, rinsed and drained

A pinch of cloves

Salt and pepper

In a saucepan, bring the broth and mushrooms to a boil. Remove from the heat, cover and let rest for 15 minutes.

Drain the mushrooms through a sieve and collect the maximum amount of the black juice. In total, you need 500 ml (2 cups) of liquid. If this is not the case, add a little water. Discard the mushrooms.

In a saucepan, brown the bacon in the oil and butter until almost crisp. Add the garlic, onion and thyme. Cook for 1 minute.

Add the remaining ingredients and bring to a boil. Season with salt and pepper. Continue cooking over medium heat and simmer for 5 minutes. Stir to evenly distribute the beans. Cover and simmer for 10 minutes or until the liquid is completely absorbed.

Serve hot with chicken, beef or fish.

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