Foodie Friday: Easy Vegetarian Purslane Recipe
Purslane is a weed, and grows like a weed, meaning that we have a ton of it in our garden starting in early June. I love it, but the rest of my family, to put it mildly, does not. So most of my purslane prep involves quick and easy purslane salads or lunches that I can make quickly for myself.
Now comes the obligatory warning that purslane often grows near something called spurge that is poisonous. Don’t eat spurge. People say they look alike, but purslane is juicy looking, with thick stems, and spurge is flat and not juicy looking, with stems that are clearly inedible.
The most difficult thing about prepping purslane is washing it – because it grows crawling on the ground there’s often a lot of dirt and grass you have to wash out. The stems are edible so just clip, wash, chop and eat – I don’t recommend it sautéed.
Purslane with Pesto and Brown Rice
- Brown rice (as much as you want)
- At least 1 cup purslane
- ¼ cup pesto, or more to taste
- Make brown rice per package instructions
- Mix brown rice and pesto to coat
- Rough chop purslane
- Top rice with pruselane
The whole thing takes about 10 minutes after you cook the rice. I like to make rice ahead so I have it ready to go. This dish can be eaten hot or cold. Enjoy!