Ingredients:
1 kg purslane
1 / 2 cup olive oil
tomatoes
onions
cup of rice
sugar
salt
Preperation:
Extract and rinse the purslane. Finely chop the onion, peel and cube tomatoes. Fry onions in olive oil until pink. Add peeled tomatoes and stir for 3-4 minutes. Add salt, sugar, rice, purslane and stir throughly. Cook over low heat until rice is tender with very little water. Constantly check the water and add a small amount of hot water as rice sucks in the water in the pan. Serve warm with some fresh olive oil on top.
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