Purslane Pasta w/Cherry Tomatoes
This recipe showcases the Purslane very nicely. It’s simple to make and very beautiful on the table.
6 cups cooked pasta (don’t use long noodles)
3 cups fresh raw Purslane leaves
3 cups cherry tomatoes, cut in half
1/2 cup minced green onions
1/2 cup olive oil
1/4 cup vinegar (try your herbal vinegar)
1 cloves garlic
pinch of salt
2 tsp Dijon mustard
1 Tbsp honey
2/3 cup fresh, chopped wild greens (or parsley)
Whiz everything together in a blender or food processor.
1. Combine cooled pasta, Purslane, cherry tomatoes, and onions in a salad bowl.
2. Add the dressing and let marinate for several hours or overnight in the refrigerator.
3. Serve cold.
This recipe is endlessly variable. You can add chunks of cheese, olives, slices of pepperoni or anything else that you like in your pasta salad.
I like to make my Purslane salsa with tomatillos, but you can add the Purslane leaves to any favorite salsa recipe. The Purslane adds a wonderful texture to the salsa and helps to thicken it as well.
4 cups fresh tomatillos
2 cups Purslane leaves
1 small can of green chile peppers or 4 or 5 green chiles, roasted, de-seeded and peeled
3 cloves garlic, crushed (I use a heavy mortar and pestle called a ‘mocalhete’ and crush them until they are good and juicy)
1/4 cup minced cilantro, fresh
1/4 – 1/2 tsp salt
1. Put tomatillos in a blender and whiz them up.
2. Put the tomatillo puree into a pot and simmer for about 15 minutes, then let cool and chill.
3. Meanwhile, chop Purslane leaves coarsely.
4. Chop the green chili peppers, crush the garlic, and mince the cilantro.
5. Mix everything together and add the salt to taste.
This recipe makes about 1 1/2 pints. It’s possible to can it but should be done in a pressure canner. This recipe multiplies well for larger batches.
Purslane Spanish Rice
The Purslane ends up being cooked in this recipe, rather than raw, but it adds a little extra texture and lots of good nutrients. You might consider mixing in some raw Purslane (about one cup) at the end of the cooking process to really showcase the Purslane.
3 cups rice (I’ve never tried this with wild rice, but why not?)
3 Tbsp olive oil
2 cups (one pint) Purslane Salsa
1 tsp salt
1. Saute the rice with olive oil in a heavy-bottom pot.
2. Add 6 cups water (9 cups if using wild rice), Purslane Salsa, and salt.
3. Bring to a boil and simmer briskly until rice is done,usually about 20 minutes.
4. Some people like to bake their Spanish rice in a 9×13 for 15 mintues or so to give it a drier texture. This is optional.
Note: One of the tricks to a nice pot of rice is not to stir it while it is cooking. This often makes it gummy. Simply simmer it until there is no sign of water when you tilt the pot to check on it. Take care not to burn it! Some rice cooks much faster than you think.