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    You are in: Home / Recipes / Peruvian Rice and Lentils (Tacu Tacu) Recipe
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    Peruvian Rice and Lentils (Tacu Tacu)

    Peruvian Rice and Lentils (Tacu Tacu). Photo by Queen Dana

    1/1 Photo of Peruvian Rice and Lentils (Tacu Tacu)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Queen Dana's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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).

    Ratings & Reviews:

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    Nutritional Facts for Peruvian Rice and Lentils (Tacu Tacu)

    Serving Size: 1 (281 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 263.8
     
    Calories from Fat 95
    36%
    Total Fat 10.6 g
    16%
    Saturated Fat 1.4 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 9.5 mg
    0%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 7.7 g
    31%
    Sugars 0.8 g
    3%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

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