in Turkey

Purslane Risotto

Spread the love

Ingredients for 4 servings:

  • 250 g vegetables (purslane)
  • 1 jar rice
  • 1 tbsp olive oil
  • 2 jars broth
  • ½ jar peas
  • 1 onion(s)
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Glass = glass of water) Sauté the finely chopped onion in oil. Add the rice and peas, and pour in the broth. The rice should remain moist. Before the end of the cooking process, stir in the cleaned purslane, picking off all the leaves one by one.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grandma Vroni's goulash

Eggnog punch