Semizotu Yemegi
(Turkish Purslane Dish)
250 gr Purslane, washed and drained or 100 gr rosettes
4 tbsp extra virgin olive oil
1 handful rice, washed, drained
1 large tomato, peeled, cut in small pieces
1-2 green onions, chopped
2 tbsp crushed tomatoes, in can
Salt
Pepper
1 tbsp lemon juice - if you cook rosettes you should add it!
Cook the olive oil, green onion, rice, tomato, crushed tomato, salt and pepper in a medium sized pot until the rice is almost done over medium heat with the lid on. Add the purslane, close the lid and cook for 5 more minutes over medium heat. Turn the heat off and let it rest for 5 minutes.
Place the dish on a service plate, put one dollop of plain hummus on top and serve.
2 servings.