1 medium onion, chopped
¼ cup vegetable oil
1 lb purslane, thick stems removed
1 cup short-grained rice, soaked in hot water
½ cup chopped canned tomatoes
Salt to taste
1 cup or more water
• Lightly sauté onions in vegetable oil.
• Add purslane, drained rice, chopped tomatoes, and salt. Cover with water and mix well.
• Bring to a boil. Lower heat and let it simmer for ½ hour with the cover on. Mix occasionally. There should be some liquid left in the saucepan.
Serves two or three.
Garlic flavored regular plain yogurt would be an excellent accompanied.
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