Purslane Dish

Ingredients

• Half a bunch of purslane (about 100 grams)
• 1 small onion
• Half a teaspoon of paste (do not add paste for babies under 1 year old)
• 1 tablespoon of rice
• 2 cups of water (or vegetable stock)
• 1 teaspoon of olive oil
• 1 teaspoon of turmeric powder (optional)
• Salt (suitable for your baby's age)

Method

1. 01

   First, wash and clean all the vegetables thoroughly.

2. 02

   Separate the purslane leaves and chop finely.

3. 03

   Dice the onion into small pieces.

4. 04

   Add olive oil to the pot and sauté the onion and paste.

5. 05

   Once the onion is pinkish, add the purslane and cook for a few more minutes until the purslane leaves wilt.

6. 06

   Since purslane softens quickly, take care not to overcook it.

7. 07

   Then add the rice and the water (or vegetable stock) to the dish.

8. 08

   Cook over medium heat until the water is absorbed (adjust the consistency according to your baby's preference, either more liquid or firmer).

9. 09

   Let the cooked dish cool down a bit before serving.

How to offer

Serve in a bowl with a spoon, and you can add yogurt.

Storage

Store in the refrigerator

Nutrition note

Rich in monounsaturated fats, beneficial for heart health. Also contains vitamin E and K.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer