PERUVIAN RICE & LENTILS (TACU TACU)

By BobD

Ingredients

• 8 SERVINGS
• 1 cup dried brown lentils (7 oz)
• 7 1/4 cups water, divided
• 2 teaspoons finely chopped garlic, divided
• 6 tablespoons vegetable oil, divided
• 1 cup long-grain white rice
• 1 small red onion, finely chopped
• 1 tablespoon bottled aji amarillo or aji mirasol paste (sometimes labeled crema)

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 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.

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, saute 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).

COOKS NOTES:

Rice and lentils can be made (but not fried) 1 day ahead and chilled.