Purslane with Olive Oil

INGREDIENTS

1 kg purslane
50 g rice
2 medium carrots
1 medium onion
2 medium tomatoes
1 medium red pepper
1 medium yellow pepper
1/2 piece of lemon juice
100 ml olive oil
3 g granulated sugar
400 ml water
2 g salt

Heat olive oil in a saucepan. Chop the medium-sized onion to cubes and roast it in hot oil. Cut carrots to cubes and fry them with onions. While onions and carrots are roasted; cut the middle-sized yellow and red peppers into cubes. Transfer the peppers to the saucepan and stir for a while. Add purslane that you previously washed and extracted to the pot and mix. Chop tomatoes into small cubes. Add the chopped tomatoes to purslane. Sprinkle salt and sugar on it. Wash and strain the rice and put it in the pot. Add lemon juice. Put hot water in the pot. Cover the saucepan, cook for 10 minutes over medium heat. Serve warm or cold.