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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.


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