Best 3 Peruvian Rice And Lentils Tacu Tacu Recipes
Tacu tacu is a classic Peruvian dish that combines rice and lentils, creating a hearty and flavorful meal. Originating from humble beginnings as a way to utilize leftovers, tacu tacu has evolved into a beloved dish enjoyed by people of all backgrounds. It is typically served as a breakfast or brunch item but can also be a side dish or even a main course. With its unique combination of textures and flavors, tacu tacu is sure to satisfy even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN RICE AND LENTILS (TACU TACU)
Provided by Lillian Chou
Categories Rice Side Fry Sauté Dinner Lentil Potluck Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 7
Steps:
- Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
- Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
- While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
- Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
PERUVIAN RICE AND LENTILS (TACU TACU)
Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. From Gourmet magazine.
Provided by Pinay0618
Categories Rice
Time 1h20m
Yield 8 side dish servings
Number Of Ingredients 7
Steps:
- Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
- Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
- While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
- Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).
PERUVIAN RICE AND LENTILS (TACU TACU)
Gourmet May 2009, Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear-you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad. http://www.gourmet.com/recipes/2000s/2009/05/peruvian-rice-and-lentils
Provided by Queen Dana
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring lentils, 5 cups water, and 1/2 tsp salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
- Meanwhile, cook 1 tsp garlic in 1 Tbsp oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 tsp salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
- While rice stands, sauté onion and remaining tsp garlic in 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
- Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).
Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 1.4, Sodium 9.5, Carbohydrate 34, Fiber 7.8, Sugar 0.9, Protein 8
Tips:
- Use high-quality, flavorful rice. This is the foundation of the dish, so make sure you use a rice that you enjoy the taste of. - Cook the rice and lentils separately. This will help to ensure that both are cooked evenly. - Don't overcook the rice or lentils. They should be cooked through, but still have a slight bite to them. - Use a variety of vegetables. This will add flavor, color, and texture to the dish. - Season the dish well. Tacu Tacu is a simple dish, so it's important to use flavorful seasonings. - Serve Tacu Tacu with your favorite toppings. Some popular choices include fried eggs, salsa, and avocado. ###Conclusion:
Tacu Tacu is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover rice and lentils, and it's also a budget-friendly meal. With its simple ingredients and easy-to-follow instructions, Tacu Tacu is a great choice for beginner cooks and experienced chefs alike. So next time you're looking for a quick and easy meal, give Tacu Tacu a try!
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