Purslane again
It's time for weekend herb blogging again and this week I'd like to share another purslane recipe with you.
Ingredients ( serves 2 hungry people)
a bunch of purslane , washed and chopped
1 onion, peeled, halved and then sliced
2 medium size tomatoes, chopped
1/4 cup of rice, washed
3 tbs of olive oil
salt and grounded blackpepper, to your taste
Put the all the ingredients in a pot, cover it and cook on slow heat until rice is tender enough (about 30 minutes).Enjoy!
This recipe is very simple and very tasty. It can be served hot or you may chill it in the refrigator and serve cool. It's also very tasty this way.
This week Weekend Herb Blogging is hosted by Tony from Anthony's Kitchen. You may read the recap on Monday.
Have a nice Sunday!
17 comments:
Purslane doesn't appeal to me too much, it's basically a weed that gardeners spend $$ on trying to kill in the Northern parts of the US!
The recipe looks good though!
Another way to eat purslane. I was quite surprised how much I liked it. No danger running out any time soon either, I have plenty in my garden!!
Love your recipe, so easy, and looks very flavorful!
Hey, Isil, this looks like it's tasty!!
I just wanted to let you know that I mentioned your Blog and quoted your entry for the previous 'Weekend Herb Blogging' on my site 'Serge the concierge' about a week ago.
If you have any restaurant, travel and food topics (on Istanbul and Turkey) you would suggest I write about, feel free to let me know.
Take care
Serge
Biz:
http://www.njconcierges.com
Blog:
http://www.sergetheconcierge.com
Hi Rachel,
maybe you should try it once.It really has a nice taste and there's no need to kill them ;)
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Kalyn,
this is one of my favourite herbs during summer (since there's not a great variety of herbs during this season ;) and we eat this frequently.
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Gattina and Kleopatra,
thank you.
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Serge,
welcome to Veggie Way and thanks for linking to me. A while ago I wrote a post about my favourite restaurants n Istanbul, maybe it could be of interest. Here's the link:
http://veggieway.blogspot.com/2006/05/food-destinationsistanbul.html
I too have a yard full of purslane--this year is the 1st year I've tried eating it, so I'm glad to have another recipe to try.
Yeah, purslane is good raw, too. It tastes kinda lemony. I'd like a recipe without the rice, I can't eat it due to its high starch content (blood sugar issues)
Hi Jen,
you can try the same recipe with bulgur or other grains such quinoa maybe, if it agrees with you.
Or better, you can eat it raw. Another tasty salad you can do with purslane is, chop it roughly,add yogurt,salt and minced garlic. Quick and easy!
Hope this helps ;)
I can't eat cow yogurt (it gives me migraines) and goat yogurt is quite expensive, so I don't know if that would work. Maybe a tahini based dressing instead?
I know dairy products suck. This is why I'm vegan ;)Why not try soy yoghurt?
Hi Jen-Jen,
I need to be careful of blood-sugar spikes, too, so I use barley -- the diabetic's grain of choice. You can find out more by googling barley and beta-glucan (or barley and "blood sugar")
For Rachel: it's only a weed in the US. In other countries, it's part of the culinary tradition. Purslane has incredibly high levels of omega-3, higher than any other known plant source, so it's also very healthful!
At first I was confused by the lack of water in the recipe, but the tomatoes and purslane supplies enough to cook the rice. I actually used quinoa and it worked great. Very tasty indeed!
Jonathan,
I'm glad you liked it.In the Turkish culinary tradition,it's best to avoid water when possible.This way it's more tasty.
Quinoa must have worked wonders.
Cheers!
Did you use purslane stems or just the leaves in this recipe?
Thanks!
Hi Amy,
I used both of them actually.
I made a delicious purslane salad that even my husband gobbled up.
I first sliced a couple cauliflour florettes thinly, then added small pieces of broccoli florettes to make about 1 1/2 c. added the purslane leaves, about 1/2 c. leaves. Washed and rolled up into a paper towel and put in the frig.
then I mixed together a half c. each of plain yogurt and maionaise.Added abt, 1/4 c. chopped onion and just a little crushed garlic, salt ,pepper and 2 T. sugar.Mixed it up. capped it and let it sit in the frig for a couple hours.(overnight is best)
Meanwhile, I microwaved 3 pieces of bacon till crisp, wrapped that in a paper towel. When ready to serve, put half the veggies in each of two plates, pour over desired amount of dressing and sprinkle with bacon. (If vegetarian, use the soy bacon bits)
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