Verdolaga (Purslane) and Walnut Pilaf

June 24, 2008

Verdolaga (Purslane) and Walnut Pilaf

Lorraine Glazar, Tucson CSA

1 small to medium onion, chopped
2 teaspoons oil
1 cup rice
2 cups water, stock or broth
1 share verdolagas, washed and chopped
1/2  cup toasted walnuts
Salt and pepper to taste

Sauté the chopped onion in the oil until golden. Toss the rice in the pan until it is coated with oil. Add the liquid of choice and bring to a boil. Cover the pan and cook until all liquid is absorbed, 20 minutes to an hour (brown rice will take longer and may require a little more liquid). When rice is tender, toss in verdolagas and walnuts, season to taste, and serve it forth!

Adapted from a recipe in Sunset Magazine, June 2008 issue.

One Response to “Verdolaga (Purslane) and Walnut Pilaf”

  1. Paula Says:

    Just had this for lunch. Why didn’t I think of that [slapping forehead]?! Very good – thanks for sharing.
    For the record, I think it’s better to salt rice with its cooking liquid rather than after.

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