Posts Tagged ‘Feed Me Phoebe’

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Spice up your taco Tuesday with this meatless version of a family favorite. Mexican brown rice is seasoned perfectly and garnished with mushrooms and tomatillo salsa.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4

Ingredients

1 tablespoon olive oil
1 large shallot, minced
1 poblano pepper, seeds and ribs removed, minced
1 jalapeno, seeds and ribs removed, minced
½ cup cilantro leaves, finely chopped
1 teaspoon salt
1 cup brown rice
For the tacos:
1 tablespoon olive oil
1 pound mixed wild mushrooms, halved
4 small shallots, thinly sliced
1 teaspoon salt
8 six-inch corn tortillas
Cilantro leaves, for serving
1 cup salsa verde or tomatillo salsa, for serving

Instructions:

  • In a medium lidded saucepan or Dutch oven heat the oil. Sauté the shallot, pepper, and jalapeno over medium-high heat until soft, about 3 minutes. Stir in the rice and cilantro. Sauté another minutes, until the rice is covered in the pepper mixture. Add 2 cups water and bring to a boil. Cover, turn the heat to low, and cook 45 minutes, or until the brown rice is soft and the water is absorbed. Rest for 10 minutes, then fluff with a fork.
  • Meanwhile, in a large skillet, heat the remaining oil. Sauté the shallots and mushrooms over high heat until the mushrooms are nicely browned, about 5 minutes. Add the salt and continue to sauté until the mushrooms have released all their moisture, about 3 minutes more. Set aside.
  • Divide the rice among the tortillas and top with the mushroom mixture. Garnish with cilantro leaves and serve alongside the tomatillo salsa.