Monday, August 8, 2011

Purslane with Tomatoes and Rice

We got this recipe with our CSA share this week. Apparently, it's Turkish.

1/4 c. brown rice (I used basmati)
1 small onion, chopped
Olive oil (a couple tablespoons)
1 c. purslane, chopped into 1-inch pieces
2 tomatoes, chopped, or a 14-oz. can of diced tomatoes
Freshly ground black pepper
1 c. hot water

Put the rice in a small saucepan and cover generously with water. Put on stove over low heat. Once water is hot, start timer. The rice should soak in the hot (but not boiling) water for about 20 minutes. Drain and rinse the rice. Heat the olive oil in a skillet. Add the onion and sauté until soft. Add the purslane, tomatoes, and drained rice. Add salt and pepper to taste. Cook, stirring frequently, for about 5 minutes. Add the 1 c. of hot water and bring the mixture to a boil. Turn the heat down to a simmer, and cover the skillet with a lid. Simmer for about 10 minutes, then uncover and simmer for another 10 minutes or until rice is cooked and liquid is pretty well absorbed. Add more salt if desired. Serve hot or cold.

This was tasty. After making it, I did change the recipe, because I thought the result was just a bit more liquidy than it should've been. So instead of simmering the food covered for the whole 20 minutes, I think it's a better idea to uncover it for the final 10 minutes. The change is reflected above.

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