Purslane with Rice Recipe

Purslane with Rice

         Turkish Purslane Dish (Zeytinyağlı Semizotu Yemeği)

         Purslane is one of our favorite vegetables and not well known in Turkey. Spinach (you may visit our spinach-with-rice, spinach-arm-byrek, flaky-spinach-byrek, green-cake-recipe) is more popular than the purslane and it cooks more than the purslane. The Purslane plant has thick, small, roun shaped, moust leaves. Its stems are especially juice and delicious. It is warm season vegetable. Most of Turkish people love purslane's citrusy flavor, on the other hand some of them dont love it.

         Actually, purslane is leafy vegetable that most likely originated in the Mediterranean region. It is more than thousand years old. It is widely consumed throughout the Europa, Middle East, Asia and Africa. Also you can see it throughout the Mexican Markets as name of Verdolaga. The entire purslane plant, including the leaves, flowers, stems and seeds are edible and have been used for thousands of years in the Mediterranean region.

         Many scientists, dieticiants and doctors in Turkey talk about healty eating habits with a significant emphasis on purslane (surprisingly rich in omega 3 fatty acids). According to them, the health benefits of purslane plant include its ability to help in weight loss, improves heart health (we can say that it is heart-friendly vegetable), provides healty growth and development of kids, and treat certain gastrointestinal diseases. Purslane also has anti-cancer potential, protects our skins and strengthens the our immune system, builds strong our bones.

         There are number of ways to cook purslane in Anatoluan Cuisine. We will post more purslane recipes in the future. 

         Here it is our "Purslane with Rice Recipe"; 

       

Purslane with Rice

        Ingredients:

         - 2 Bunches Purslane (nearly 300-400gr), washed and drained,
         - 1 Medium Onion, finely chopped, (or 1-2 green onions, chopped - it is optional)
         - 1 Cloves of Garlic, minced,
         - 1 Handful Rice, washed, drained,
         - 1 Tablespoon Tomato Paste, (or 1 large tomato, peeled, and cut into small pieces)
         - 2-3 Tablespoon Olive oil,
         - 1 Teaspoon Salt,
         - 1 Teaspoon Red Pepper Flakes,
         - 1 Teaspoon Ground Black Pepper,
         - Juice of Half Lemon,
         - 3/4 Cup water,

         Preparation:

         First of all, wash your purslane well and chop into very small pieces. Purslane plant's stems are also so delucious, so you dont need to discard the stems. Also, finely chop onion too. Then, sauté the onion in olive oil until tender, add to tomato paste and red pepper flakes and stir for one or two minutes, add the chopped purslane and stir for 3-4 minutes, then, add the rice and water, then cook over low heat until the rice is soft and fully cooked, lastly, add the salt, ground black pepper and red flakes pepper to taste and stir, then remove from heat. Serve warm or cold with garlic yogurt (you may visit our homemade-yogurt-recipe and how to make Garlic yogurt with fava-beans-with-olive-oil-recipe ) on the side or on top.

   

Purslane with Rice cook process

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