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| Purslane Dish |
Ingredients
2 green onions (chopped)
2 tablespoons crushed tomatoes (in can)
1 tablespoon lemon juice
250 g purslane (washed and drained or 100 gr rosettes)
4 tablespoons extra virgin olive oil
1 handful rice (washed, drained)
1 large tomato (peeled, cut in small pieces)
pepper
salt
Cooking Instructions
First cook the olive oil, green onion, rice, tomato, crushed tomato, salt and pepper in a medium sized pot until the rice is almost done over medium heat with the lid on. Add the purslane, close the lid and cook for five more minutes over medium heat. Turn the heat off and let it rest for five minutes. Place the dish on a service plate, put one dollop of plain yoghurt on top and serve.
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