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Verdolaga (Purslane) and Walnut Pilaf

Adapted from a recipe in Sunset Magazine, June 2008 issue.


  • 1 small to medium onion, chopped
  • 2 teaspoons oil
  • 1 cup rice
  • 2 cups water, stock or broth
  • 1 share verdolagas, washed and chopped
  • 1/2  cup toasted walnuts
  • Salt and pepper to taste


Sauté the chopped onion in the oil until golden. Toss the rice in the pan until it is coated with oil. Add the liquid of choice and bring to a boil. Cover the pan and cook until all liquid is absorbed, 20 minutes to an hour (brown rice will take longer and may require a little more liquid). When rice is tender, toss in verdolagas and walnuts, season to taste, and serve it forth!

Submitted by Lorraine Glazar, Tucson CSA