Here’s another purslane recipe. Purslane was offered for a couple of weeks at my CSA. If you don’t have access to it at your local farmer’s market, you might have some growing in your backyard.  You might have been pulling it up as a weed.   Click here to see what it looks like.

I thought this dish was delicious, although a bit salty. The original recipe called for a whole teaspoon of salt. I think 1/2 teaspoon is a perfect amount to start with, then more can be added as needed.  Purslane has an interesting flavor which is a nice addition to the rice.  Next time I make this, I will probably cook the rice in chicken broth for a little extra flavor.

Purslane with Rice
Recipe adapted from Almost Turkish Recipes

2 big bunches of purslane (~1 pound)
1 medium onion, finely chopped (I used a red onion)
1 clove of garlic, minced
1/4 cup rice
2-3 Tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper
Juice of a lemon
3/4 cup water

Wash purslane well and chop it into small pieces. You can eat the stems. I leave in some of the smaller, more tender stems, but discard the large, thicker stems, but that’s simply a personal preference.

Heat olive oil in a wide pot. Stir in onion and garlic. Cook until soft. Add purslane. Stir for a few minutes until it’s wilted.

Add lemon juice, salt, pepper, and water. When the mixture starts to boil, add rice and turn the heat down to low. Cover and simmer until the rice is cooked. When the rice is cooked, the rice will still look like it has a bit of a sauce on it. It won’t be completely dry. Salt and pepper to taste.

Yield: 2 – 3 servings