Vegetables
Turn a common garden green into a nutritional meal. Purslane with Bulgur has a high Omega-3 content and refreshing flavor. In this recipe, the tender leaves and stems are slow-cooked with tomatoes and olive oil. It’s a healthy, light, and satisfying vegetarian dish that pairs perfectly with garlic yogurt.
Ingredients :
- 750 g fresh purslane
- 1 medium onion
- 1 large tomato
- 1/4 cup olive oil
- 2 tbsp coarse bulgur (rinsed)
- 1 tsp sweet paprika
- 2 garlic cloves
- 1 tsp salt
Preparation :
- Thoroughly wash the purslane to remove any soil. Cut off the tough root ends and roughly chop the leaves and tender stems.
- Finely chop the onion and tomato into small pieces; mince or crush the garlic cloves.
- In a large pot, combine the olive oil, chopped onions, purslane, tomatoes, paprika, salt, and garlic. Do not stir yet.
- Cover the pot and cook on medium heat for about 35 minutes, allowing the purslane to release its own juices.
- Rinse the bulgur and stir it into the pot. Cover again and continue cooking on low heat for another 15 minutes until the bulgur is tender.
- Check the moisture level; if the pot seems too dry, add about 1/2 cup of hot water to prevent burning and help the bulgur cook.
- Remove from heat and let it rest for 10 minutes. Serve warm or at room temperature, ideally with garlic yogurt.
