Purslane with Rice



1 medium onion, chopped

¼ cup vegetable oil

1 lb purslane, thick stems removed

1 cup short-grained rice, soaked in hot water

½ cup chopped canned tomatoes

Salt to taste

1 cup or more water


• Lightly sauté onions in vegetable oil.

• Add purslane, drained rice, chopped tomatoes, and salt. Cover with water and mix well.

• Bring to a boil. Lower heat and let it simmer for ½ hour with the cover on. Mix occasionally. There should be some liquid left in the saucepan.


Serves two or three.


Garlic flavored regular plain yogurt would be an excellent accompanied.