From Super Natural Every Day by Heidi Swanson.  Heidi’s recipe can be found here.    (do try and find the thinnest tortillas you possibly can, mine were too thick)  Her cook book is full of great recipes and inspiring photography.

I also made a version of a rice pilaf that I’ve made most of my adult life.  I love this recipe, and the onions and garlic make the house smell yummy.  It pairs great with mexican fare.


1 tablespoon of vegetable or olive oil

1 cup long grain rice

1/3 cup of finely diced onion ( I double that, because I love onions)

1 clove garlic minced  (sure, make it two)

1 3/4 cup of chicken broth

1 to 1 1/2 cups of fresh corn cut from the ear

Salt and pepper to taste

1)  Heat the oil in a medium to large skillet.  Add the rice and stir over moderately high heat until toasted.  1 to 2 minutes.  Add the onion and garlic and stir over moderately low heat for 2 minutes.  Stir in the stock and 1/2 cup of water and bring to a boil over moderately hight heat.  Cover and cook over low heat for 10 minutes.

2)  Stir in the corn and 1/2 teaspoon of salt into the rice.  Cover and cook until the rice is tender, about 10 minutes longer.  Remove from heat, season with salt and pepper and serve.


PS-thanks for all of the tartine suggestions!  I’ll post more soon.