Common purslane with chicken and rice. Common purslane with chicken and rice Where I originally come from, in Spring, we cook many of the wild plants green leaves. One of these plants is the Common Purslane. This plant is very succulent and has a tangy flavor, and it is cooked using its own water, so no additional water is required for this recipe!
You can have Common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Common purslane with chicken and rice
- Prepare of Common Purslane (if you cant find it, fine, use the same recipe for Spinach).
- It’s of white rice.
- You need of Water to cook the rice.
- It’s of large onion. Chopped.
- Prepare of large garlic cloves. Chopped.
- Prepare of salt and pepper.
- Prepare of chicken breast. Not necessary if you dont eat meat.
- Prepare of olive oil.
With a sour and slightly sweet taste, the vegetable is eaten in Asia, the Middle. Purslane is a green leafy plant with slightly sour and salty taste. In cultivated fields, leaves and stalks of purslane, which can be abundant in gardens, can be eaten raw or cooked. It can be prepared in many ways, from salad to pickles, from soup to dinner.
Common purslane with chicken and rice step by step
Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!.
Chop the onions and garlic.
Cut the chicken breast into thin strips.
Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent..
Add the chicken breast strips, cook them on medium heat..
When chicken is almost done, add the chopped purslane. remember, dont add water as you will notice how the leaves will drain its own water in the pot and its volume will decrease. cover the pot and remain on medium to low heat. stir often..
Check the leaves often and stir often. it will be cooked once the green changes its color, and the stalks become more tender, but it is ok if they are still a little crunchy, they are delicious!.
Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating..
In addition, it is contains significant amounts of fiber, vitamin A and. - Purslane + legumes (esp. black beans, lentils, and chickpeas) - Purslane + stone fruits (esp. peaches, nectarines, and plums) Purslane in salads - Purslane salad with sesame oil, rice vinegar, gomasio, and strips of nori - Purslane and potato salad with capers or anchovies Common purslane is a summer, annual weed that thrives under warm, moist soil conditions. It has succulent stems and leaves, grows prostrate, and is a prolific seeder. Under the right conditions, fleshy stems that break away can re-root and increase infestation. Common purslane is edible and does not present any toxicity problems for livestock. It's a wonder people aren't calling purslane a "superfood" yet.
