3 cups rice
2 cups (one pint) Purslane Salsa
1 tsp salt
Saute the rice with olive oil in a heavy-bottom pot.
Add 6 cups water, Purslane Salsa, and salt.
Bring to a boil and simmer briskly until rice is done,usually about 20 minutes.
1. Mix in some raw Purslane (about one cup) at the end of the cooking process to really showcase the Purslane.
2. After cooking in the skillet, bake in a 9×13 dish for 15 minutes or so to give it a drier texture.