CHANTERELLE TACOS

 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.

RICE PILAF WITH CORN

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.

Enjoy!!

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

 

 

 

 

 

Related posts:

  1. SPICY THREE BEAN CHILI
  2. TOMATO, ONION, and GOAT CHEESE SANDWICHES
  3. JUDY’S CORN RELISH
  4. QUICK VEGETABLE CURRY FOR BETH
  5. FRITTATA RANCHERA WITH BLACK BEANS

More inspiration from Atlantis Home:

7 Responses
  • Gina October 19, 2011 at 3:29 AM

    Did you use Jack cheese?

    Reply

  • Hillary October 19, 2011 at 8:12 AM

    So impressed with this! I don’t have that cookbook yet, but I want it, and I just had my first Chanterelles on the Central Coast of California over the weekend. Yum!

    http://www.thoreausdaughter.com/

    Reply

  • Atlantis Home October 19, 2011 at 2:39 PM

    Gina,

    Yes I did use Jack cheese–the recipe calls for parmesan, but Jack sounded better to me.

    Reply

    • Gina October 20, 2011 at 3:40 AM

      I think made the better choice. I would go with the Jack as well.

      Reply

  • O D Y S S E Y October 19, 2011 at 3:44 PM

    i like how quickly this can be made. and blue corn tortillas, pretty and delicious! i’m adding them to my grocery list.
    now that i’m in texas, i want to start eating more mexican fare (with a healthy twist)!
    jack would definitely be better than parmesan for this particular recipe.

    Reply

  • Leonie October 19, 2011 at 5:41 PM

    This recipe sounds delicious. Thanks for sharing! :-)

    Reply

  • Tonia (@ChicModern) October 26, 2011 at 4:18 AM

    looks like i’m going to have to try these, they look de-lish!

    Reply

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