A light and refreshing vegetable dish where purslane is cooked in olive oil with rice and served with garlicky yogurt. One of the frequently chosen classics of summer months.
Remove the tough stems of the purslane and roughly chop the leaves, then wash thoroughly.
Sauté the onion in olive oil until lightly pink.
Add the rice and purslane and stir for a few minutes.
Add a little water and salt, cook over low heat until the purslane softens, then remove from heat and let it cool. Serve with garlicky yogurt before serving. Important: add the yogurt after the dish has cooled, not while it's hot, otherwise the yogurt may curdle.
Important: Add the yogurt after the dish has cooled, as yogurt poured over hot food can curdle. Allergen: yogurt is a dairy product; those with a milk allergy should be careful.
Cooking purslane directly in olive oil without boiling it first both reduces vitamin loss and gives a firmer texture.
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