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Rice Pilaf with Verdolagas


1 bunch verdolagas (purslane), chopped into 1 inch pieces, tender stems included

1 onion, chopped

1 clove garlic, minced

1 cup basmati rice

2 tablespoons olive oil

2 cups vegetable or chicken stock

1 teaspoon black pepper

Juice of half a lemon


Heat olive oil over medium heat in a skillet. Add onions and garlic and saute until soft. Add verdolagas/purslane and stir until slightly wilted (about 3 minutes). Add rice, pepper, lemon juice and stock. Bring back to a boil, reduce heat to low, cover and simmer for 10 minutes. Turn off heat and let sit, covered, to steam for another 5 minutes. This is delicious with tzatziki (Greek cucumber and garlic yogurt).