Rebecca Firkser for Heyday: Chickpea Rice Pilaf with Lime Skyr

Ingredients

1 ½ cups jasmine rice 1 10-ounce package frozen spinach, defrosted 3 tablespoons olive oil 1 (15-ounce) can Heyday Coconut Curry Chickpeas Kosher salt 1 lime 1 cup Icelandic Provisions (whole milk or low fat) Plain Skyr Chopped roasted salted cashews, for serving Freshly chopped cilantro, for serving

This chickpea-studded rice pilaf with lime Skyr is one of those dishes that you can assemble in less than an hour with pantry and fridge staples, but doesn’t taste tossed together—the dream. Instead of chopping aromatics and scooping out spices, all you need for the one-pot pilaf is jasmine rice and a can of Heyday Coconut Curry Chickpeas. The chickpeas’ sauce provides some moisture for the rice; supplement with a bit of extra water. Stir in a package of frozen spinach, the most versatile frozen vegetable, for a bit of additional texture (a pound of any fresh torn greens will also work here, as would 1 ½ cups frozen peas). Icelandic Provisions Skyr, an Icelandic yogurt that is thicker, creamier, and higher in protein than a standard plain yogurt,, making it the ideal texture for swooshing over each bowl as a landing pad for the rice. Season the Skyr with lime zest and salt to bring out even more of its natural tang. For extra credit, top the pilaf with salted cashews and fresh cilantro.

INSTRUCTIONS

Rinse the rinse in a medium bowl or fine mesh sieve until the water runs clear, then drain. Let sit for 5-10 minutes to dry a bit. Meanwhile, squeeze excess water out of the frozen spinach (put it in a kitchen towel or just use your hands), then set aside.
Heat the oil in a large heavy bottom pot, such as a Dutch oven, over medium. Stir in the rice and cook, stirring occasionally, until the grains start to toast, 3-4 minutes.
Stir in 1 ¾ cups of water, the Coconut Curry Chickpeas, and 1 teaspoon salt. Bring the mixture to a boil over high heat, then scatter over the spinach. Cover the pot and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, 17 to 20 minutes. Turn off the heat and let the pilaf steam for 10 minutes.
While the rice is cooking, zest the lime into a medium bowl. Stir in the Skyr and season with salt to taste. Slice the lime into wedges.
Spread a big spoonful of the lime Skyr into the bottom of 4 bowls. Fluff up and mix together the pilaf with a fork. Divide the pilaf between bowls and sprinkle over cashews and cilantro. Serve with remaining lime Skyr and lime wedges.