Purslane with Rice

Purslane, a native to the Indian subcontinent, is extremely rich in omega-3 fatty acids and has a mild sweet-sour flavor. I wanted to eat something light and healthy and luckily had some purslane in the fridge. This is such a simple dish to cook!

You can replace purslane with spinach if you can’t find it or don’t like the taste.

INGREDIENTS

• 1 bunch purslane (about 400-500 gr)
• 1 onion (medium size)
• 1 tomato (medium size)
• 2 tbsp rice (I used brown rice)
• 2 tbsp virgin olive oil (you can put more if you like it)
• 1/2 glass/cup/125ml boiling water
• Salt to taste

- Wash the purslane and cut into smaller pieces
- Grate the onion
- Chop the tomato
- Put the purslane, onion, tomato, salt and oil into a cooking pot and start cooking on low heat (do not add any water at this point as we want the purslane to cook in its own juice)
- As purslane wilts a bit, add the rice and boiling water if necessary
- Cook until most of the water is absorbed and rice is cooked

Serve with garlic yoghurt.

PS: Turks generally use water glass and Turkish coffee cups as cooking measurements. A water glass is 250 ml or 1 cup and coffee cup is 125 ml or 1/2 cup.

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