What changed?
Ingredients unchanged, 2 steps changed.
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Serves | 6 | 6 |
| Time | — | — |
| kcal per person | — | — |
| Allergens | Records incomplete | Records incomplete |
Ingredients
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Purslane | 1,500 g | 1,500 g |
| Olive oil | 82.2 g | 82.2 g |
| Onion | 220 g | 220 g |
| Tomato | 369 g | 369 g |
| Salt | 2.5 g | 2.5 g |
| Rice | 40 g | 40 g |
Method
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| 1 | Cut off the root ends and the thick stalks of the purslane. | Cut off the root ends and the thick stalks of the purslane. |
| 2 | Wash the purslane 2-3 times in plenty of water and chop it into bite-sized pieces. | Wash the purslane 2-3 times in plenty of water and chop it into bite-sized pieces. |
| 3Changed | Put the olive oil in a pot, add the onion and cook until it turns pink, then add the tomatoes. | Put the olive oil in a pot, add the onion and cook until it turns pink, then add the diced tomatoes. |
| 4Changed | Add the rice, salt and purslane. Cover without adding any water; let it come to the boil over high heat first, then lower the heat and cook until the rice is tender. | Add the washed rice, salt and purslane. Cover without adding any water; let it come to the boil over high heat first, then lower the heat and cook until the rice is tender. |
Allergens and calories are worked out from today's records for both versions.