Purslane with Olive Oil | Onion, Tomato, and Rice

Heat the olive oil in a pot and soften the onion. Add the garlic and cook until fragrant, then stir in the tomato and cook until its liquid evaporates.

Add the trimmed purslane and rinsed rice, then stir. The purslane will wilt and reduce in volume.

Add the salt and a little hot water. Cover and simmer over low heat until the rice and purslane are tender. Purslane releases liquid, so use only a little extra water.

Remove from the heat, let cool, and serve at room temperature with lemon slices.