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Peruvian Rice and Lentils (Tacu Tacu) 45 mins (cooking 45)
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

Categories:  <-60-mins , lentil , side-dish , pasta,-rice-and-grains , rice , peruvian , beans , south-american , time-to-make , Serving Size (226.01 g)
Calories 98.06 Calories from Fat 99.81
Total Fat 11.09g 136.52%
Saturated Fat 0.82g 32.96%
Trans Fat 0.29g %
Sodium 8.58mg 2.86%
Total Carbohydrate 0.0g 0.0%
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 6.43mg% Iron 0.0mg%
dried brown lentils, finely chopped garlic, long-grain white rice










