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
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Akelish khan Khan
[email protected]I love the combination of rice and lentils in this dish. It's a great way to get your daily dose of protein and fiber. Plus, it's super tasty!
Mahanyele Ndou
[email protected]This was my first time making tacu tacu, and it turned out great! I followed the recipe exactly, and it was easy to follow. The dish was flavorful and filling. I'll definitely be making it again.
Khusbu Bhim
[email protected]I made this tacu tacu for a potluck, and it was a huge hit! Everyone loved it, and I got lots of requests for the recipe. It's a great dish to share with friends and family.
Noah Tinkham
[email protected]This tacu tacu recipe is a great way to use up leftover rice and lentils. It's a delicious and budget-friendly meal that's perfect for a weeknight dinner.
Scarlet Draisey
[email protected]I'm always looking for new and exciting ways to use up leftover rice, and this tacu tacu recipe is a great option. It's easy to make and delicious, and it's a great way to get your daily dose of protein and fiber.
Nisha Thapa
[email protected]This is one of my favorite Peruvian dishes. It's so simple to make, but it's packed with flavor. I love the combination of the rice and lentils, and the spices give it a wonderful kick.
Kourtney Jackson
[email protected]I've made this tacu tacu recipe several times now, and it's always a hit. It's a great way to get my kids to eat lentils, and they love the fried egg on top.
HOUSE OF MARIOS
[email protected]This tacu tacu recipe is a great way to use up leftover rice and lentils. It's a delicious and budget-friendly meal that's perfect for a weeknight dinner.
Shani Baloch
[email protected]I'm not a big fan of lentils, but I loved this dish! The flavors are so well-balanced, and the fried egg on top is the perfect finishing touch.
Md tahmid talukder
[email protected]This tacu tacu recipe is a lifesaver! I always have leftover rice and lentils in my fridge, and now I know what to do with them. It's a quick and easy meal that's perfect for a busy weeknight.
The Flyer TVnews
[email protected]I love the combination of rice and lentils in this dish. It's a great way to get your daily dose of protein and fiber. Plus, it's super tasty!
Helal Molla
[email protected]This was my first time making tacu tacu, and it turned out great! I followed the recipe exactly, and it was easy to follow. The dish was flavorful and filling. I'll definitely be making it again.
Yubraj Silal
[email protected]I made this tacu tacu for a potluck, and it was a huge hit! Everyone loved it, and I got lots of requests for the recipe. It's a great dish to share with friends and family.
No ID
[email protected]Tacu tacu is one of my favorite Peruvian dishes, and this recipe is spot-on. The rice and lentils are cooked perfectly, and the spices give it a wonderful flavor. I will definitely be making this again!
Eevee Perry
[email protected]I'm always looking for new ways to use up leftover rice, and this tacu tacu recipe is a great option. It's simple to make and packed with flavor. I especially love the addition of the fried egg on top.
Md Toriqul
[email protected]This tacu tacu recipe is a keeper! It was so easy to make and turned out absolutely delicious. I used brown rice and green lentils, and the flavors were perfect together. Thanks for sharing!