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).
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Trudy Johnson
[email protected]I love how versatile this dish is. You can add different spices, vegetables, or meat to create your own unique version.
Maruf Ahmed
[email protected]This dish was a bit too oily for my taste. I think I'll use less oil next time.
Amjed Hussan
[email protected]I'm a vegetarian, so I made this tacu tacu with black beans instead of meat. It was delicious!
Nupur Dey
[email protected]This was my first time trying Peruvian food, and I was very impressed. The tacu tacu was flavorful and unique.
am Chainylian
[email protected]I'm not sure what I did wrong, but my tacu tacu turned out mushy. I think I overcooked the rice and lentils.
mahdi hamdi
[email protected]This tacu tacu was the perfect side dish for my grilled chicken. It was flavorful and filling.
Sta Lewane
[email protected]I was surprised at how well the rice and lentils worked together in this dish. It's a great way to get your daily dose of protein and fiber.
Sakib al hasan
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
OmnipotantSaibot
[email protected]I'm a big fan of Peruvian food, and this tacu tacu did not disappoint. It was just as good as the tacu tacu I've had in restaurants.
Amy Goebel
[email protected]This dish was easy to make and very flavorful. I especially liked the crispy edges.
Adedini Eniola
[email protected]This tacu tacu was a bit too spicy for my taste, but I still enjoyed it. I'll try using less chili peppers next time.
Sumer Sparrow
[email protected]I love the simplicity of this dish. It's a great way to use up leftover rice and lentils.
N oor
[email protected]This was my first time making tacu tacu, and it turned out great! The instructions were easy to follow, and the dish was very flavorful.
mashud parvez
[email protected]I'm not a huge fan of lentils, but this dish was delicious! The combination of rice, lentils, and spices was perfect.
Kiran Tmg
[email protected]This tacu tacu recipe was a hit with my family! The flavors were incredible, and the rice and lentils were cooked perfectly. I will definitely be making this again.