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 cook Common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Common purslane with chicken and rice
- It’s 400 gm of Common Purslane (if you cant find it, fine, use the same recipe for Spinach).
- Prepare Cup of white rice.
- It’s of Water to cook the rice.
- It’s 1 of large onion. Chopped.
- It’s 5 of large garlic cloves. Chopped.
- Prepare to taste of salt and pepper.
- It’s 1 of chicken breast. Not necessary if you dont eat meat.
- You need 2 tablespoons of olive oil.
Bring the water to a boil, add the Purslane, and reduce the heat to low. Common garden purslane: the distinctive red stems make it stand out from other weeds. According to Organic Facts, purslane is a leafy vegetable most likely originated from the Mediterranean region. With a sour and slightly sweet taste, the vegetable is eaten in Asia, the Middle.
Common purslane with chicken and rice instructions
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..
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. 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 Purslane is usually tossed into salads or added to soups in the Mediterranean area; In Mexico, it's a favorite addition to omelettes. Purslane goes very well mixed with cucumber and topped with some oil-and-vinegar dressing.
