Rice Pilaf with Verdolagas

September 7, 2015

Rice Pilaf with Verdolagas

1 bunch verdolagas (purslane), chopped into 1 inch pieces, stems included
1 onion, chopped
1 clove garlic, minced
1 cup basmati rice
2 tablespoons olive oil
2 cups vegetable or chicken stock
1 teaspoon black pepper
juice of half a lemon

Heat olive oil over medium heat in a skillet.
Add onions and garlic and sauté until soft.
Add verdolagas/purslane  and stir until slightly wilted (about 3 minutes).
Add rice, pepper, lemon juice and stock. Bring back to a boil, reduce heat to low, cover and simmer for 10 minutes.
Turn off heat and let sit, covered, to steam for another 5 minutes.
This is delicious with tzatziki (Greek cucumber and garlic yogurt).

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