A light summer dish where purslane is cooked in olive oil with onion, tomato, and rice. Also eaten as a salad, this warm, olive-oil version of purslane presents the herb's distinctively refreshing taste with a soft texture.
Heat the olive oil in a pot and soften the onion, add the garlic and once its aroma releases, add the tomato and cook until it releases its juice.
Add the cleaned purslane and the washed rice and mix; the purslane will lose volume and wilt down.
Add salt and a little hot water, cover with a lid, and cook over low heat until the rice and purslane soften. Note: Purslane releases water, so add less water.
Remove from the heat and let cool, then serve at room temperature with lemon slices.
Important: Use the leafy fine tips of the purslane and remove the thick stems. Purslane releases a lot of liquid, so add little extra water. Served at room temperature. Vegan.
Purslane loses volume noticeably once cooked; the greens that fill the pot at first shrink down within a few minutes, so don't be fooled by the initial bulk — use it generously.
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