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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martin jimenez
[email protected]Tacu-tacu! ?
Akshaya Aksha
[email protected]This was an interesting dish. I'm not sure if I loved it, but I'm glad I tried it.
Arielly Palomino
[email protected]Overall, this was a good recipe. I'll definitely make it again.
Kukon Ahmed
[email protected]The tacu-tacu was a bit too oily for me. I think I'll use less oil next time.
Sathi Akther Jara
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Sean Henneberry
[email protected]Tacu-tacu is now one of my favorite Peruvian dishes. It's so flavorful and satisfying. I love the combination of rice, lentils, and plantains.
DANISWAG12
[email protected]This was a delicious and easy recipe. I made it for my family and they all loved it. The leftovers were even better the next day.
Nasir Pervaiz
[email protected]I've never had tacu-tacu before but I'm so glad I tried this recipe. It's so flavorful and easy to make. I love that it's a one-pot meal too.
Priyosree Arradha
[email protected]Followed the recipe exactly and the tacu-tacu turned out perfect! The lentils added a nice touch of heartiness and the fried plantains were the perfect topping. This is a great dish for a weeknight meal.
alibskm
[email protected]This tacu-tacu was a hit at our dinner party last night! Everyone loved the unique flavor and texture. I especially enjoyed the crispy bottom layer. Will definitely be making this again soon.