Instructions: Trim away and discard tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed, and drain well. Cut into 2 inch sections.

Over medium-high heat, melt butter in pot large enough to hold purslane and other ingredients. Add onions and cook, stirring frequently, until soft but not browned. Add ground meat and stir until meat is cooked but not browned. Add tomatoes and heat until mixture comes to a soft boil. Add water, purslane, rice and salt and bring to a boil over high heat. Then lower heat, cover and cook for about 15 to 20 minutes, until rice is tender. Serve hot. Can be eaten with yogurt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.