Recipe: Yummy Common purslane with chicken and rice

Common purslane with chicken and rice. Common purslane (Portulaca oleracea) is also known as Verdolaga, Pigweed, Little Hogweed, Pusley, Rigla, Pourpier, pussly, and "rose moss or moss roses". Purslane leaves, flowers, stems and seeds are edible. Eat it when young, as the stems toughen with age.

Purslane is native to Indian sub-continent and now distributed widely across the continents but actually as a wild weed. There exist varieties of pusley with variation in leaf size, thickness, and leaf arrangement and. Wild Purslane Plant, A Common "Weed" or Edible Super Green? You can have Common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Common purslane with chicken and rice

1. It's 400 gm of Common Purslane (if you cant find it, fine, use the same recipe for Spinach).
2. Prepare Cup of white rice.
3. You need of Water to cook the rice.
4. Prepare 1 of large onion. Chopped.
5. It's 5 of large garlic cloves. Chopped.
6. You need to taste of salt and pepper.
7. Prepare 1 of chicken breast. Not necessary if you dont eat meat.
8. Prepare 2 tablespoons of olive oil.

Purslane Stew - Super Delicious Quick and Easy - Armenian Cuisine - Heghineh Cooking Show. Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants on the planet! This prolific vegetable garden invader is actually one of the most nutritious plants on the planet! Although a common weed, it's uncommonly good for you!

Common purslane with chicken and rice instructions

1. Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!.
2. Chop the onions and garlic.
3. Cut the chicken breast into thin strips.
4. Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent..
5. Add the chicken breast strips, cook them on medium heat..
6. 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..
7. 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!.
8. Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating..

Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont. He was my inspiration for this soup. Purslane is a type of succulent green, botanically known as Portulaca oleracea, and is sometimes referred to as Portulaca, Little Hogweed, and Purslane are used as both an herb and a leafy green. The leaves and smaller, tender stems are added to summer salads and cold noodle dishes or.