Purslane season is officially on! For those who have purslane growing in their yards or who can find it at the farmer's markets, flea markets, or Mexican grocery stores, here is another purslane recipe. Purslane with tomato is another version of Purslane with Rice. Mid summer when farmers markets are flooded by ripe tomatoes, you just cannot help but cook anything with tomatoes. So when we crave a sour taste, we make Purslane with Rice, which is cooked with lemon juice, and when we can get enough tomatoes, we make purslane with tomato, which is juicier and good for soaking crusty bread. Fresh purslane, ripe tomatoes and garlic were what we got from the farmer's market this week.
See more purslane recipes
1 bunch or 1 lb purslane (verdolaga in Spanish), washed and chopped into 1 inch pieces
1 small onion, finely diced
2 cloves of garlic, sliced or minced
2 tomatoes, grated or petite diced (or 1 can petite diced tomato)
1/4 cup rice (soaked in hot water for 15-20 minutes)
2-3 tbsp olive oil
1/2 tsp sugar
salt
black pepper
1 cup hot water
-Heat olive oil on medium heat and saute onions.
-Add purslane, tomato, rice (that you soaked and rinsed), salt, sugar, pepper. Stir for a couple of minutes.
-Pour in water.
-Cook on low covered for 15-20 minutes until rice is cooked.
-Serve warm or cold.
Last year I used purslane several times in soups. Now you make me think that I have not yet seen it where I bought it last year. I'll keep my eyes open. Purslane paired with tomatoes sounds really good.
ReplyDeleteWow, that looks like it would be SO GOOD! I like your blog. I just started an Italian blog at
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Stop on by!
John
Semizotunu malesef SC'da bulamiyorum, oysa bircok eyalette, yerlerde, otlarin arasinda yetisiyor, degil mi?
ReplyDeleteArtik cok da kafaya takarsam tohumunu alicam:)
Cok guzel bir tarif, tam da bu sicak gunlare gore.
Iffet
Hi,
DeleteSeeds are inexpensive and you can plant them in a pot or your garden
Iffet, ben Georgia'dayim ve urda varsa semizotu eminim SC'de de vardir. Sana tavsiyem Meksikalilarin pazarini ya da alisveris yaptiklari marketleri bul. Semizotunun Ispanyolcasi verdaloga; ben oyle buldum semizotunu.
ReplyDeleteWe received a bunch of purslane with our CSA share this week and I had NO idea what to do with it. Thanks for the fantastic recipe. It was delicious!
ReplyDeleteThanks for the great recipes! I have a ton of purslane in my yard so am looking forward to trying these recipes.
ReplyDeleteAgain got tons in my yard and remember a similar recipe back home, minus the rice though when we do spinach stew we do a bit of rice in it. Love your blog btw!
ReplyDeleteSugar in the dish? Seriously? Why would you want to add sugar? I am running away from carbohydrates and salt... Thanks for the recipe anyway; I'll try it w/o sugar. :)
ReplyDeleteI once saw a cooking show that recommended a bit of sugar in dishes with tomato to cut the acidity. Maybe they add it to round off the taste a little. :-)
DeleteThere's something called olive oil dishes in Turkish cuisine, these dishes are cooked only w olive oil, lots of it, and served cold, and a small amount of sugar is added to break the acidity of olive oil.
ReplyDeleteVery delicious but take care if you are pregnant. Purslane can cause uterine contractions and miscarriages.
ReplyDeleteThanks for the great recipes! I have a ton of purslane in my yard so am looking forward to trying these recipes.
ReplyDeleteWe use to cook puslane or alusiman in our local dialect here in Iloilo City Philippines with tomatoes and ground meat. Puslane is also our first aid for burns and foods for our love birds.
ReplyDelete