Directions:
- Heat butter in a large heavy pan and cook onions until lightly brown. Add meat and cook until it browns. add to tomato paste cook 1 min. Add tomato and cook for a minute longer. Then add purslane with rice cover the pot and Stir in the stock or water let cook for about 10 minutes until the leave wilt. , Season to your taste, cover and cook for about 8 minutes (until rice getting soft). Serve with Yogurt Garlic Sauce (2 cups of plain yogurt mixed with 2 t. crushed garlic, salt and pepper mixed together).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.22 Kcal (1173 kJ) | ||
| Calories from fat | 185.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.64g | 32% | |
|---|---|---|---|
| Cholesterol | 20.69mg | 7% | |
| Sodium | 141.15mg | 6% | |
| Potassium | 356.83mg | 8% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.85 Kcal (619 kJ) | ||
| Calories from fat | 98.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 32% | |
|---|---|---|---|
| Cholesterol | 10.92mg | 7% | |
| Sodium | 74.48mg | 6% | |
| Potassium | 188.27mg | 8% | |
| Total Carbs | 8.35g | 5% | |
| Sugars | 1.9g | 14% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 4.08g | 15% | |
| Vitamin C | 4.2mg | 13% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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