A light, refreshing vegetable dish made by cooking purslane with rice in olive oil and serving it with garlic yogurt. It is a summertime classic.
Trim off the tough stems, roughly chop the leaves, and wash them thoroughly.
Sauté the onion in olive oil until lightly golden.
Add the rice and purslane and sauté for a few minutes.
Add a little water and the salt. Cook over low heat until the purslane is tender. Remove from the heat and let cool. Serve with garlic yogurt. Important: Add the yogurt after the dish has cooled, not while it is hot, or it may curdle.
Add the yogurt after the dish has cooled; yogurt can curdle if poured over hot food. Allergen: Yogurt is a dairy product; people with a milk allergy should take care.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
