Yogurt chickpea rice pilaf Calories

Cook rinsed rice with chickpeas, seasoning and the appropriate cooking liquid until the rice is tender. Let it rest covered, then serve with yogurt on top or on the side so the yogurt stays creamy.

Yes, canned chickpeas work well in yogurt chickpea rice pilaf. Drain and rinse them, then add them near the end of cooking so they heat through without becoming mushy.

Long-grain rice is a good choice for yogurt chickpea rice pilaf because it tends to cook into distinct grains. Rinse it before cooking, and follow the liquid directions for the variety you use.

Usually, no: yogurt chickpea rice pilaf is made by cooking the rice and chickpeas first, then adding yogurt at serving. Keeping yogurt out of the hot pot helps prevent it from splitting.

You can add sautéed onion, black pepper, cumin or fresh herbs to yogurt chickpea rice pilaf. Keep the seasoning balanced so it complements, rather than overwhelms, the mild yogurt and chickpeas.

Serve yogurt chickpea rice pilaf with a crisp salad, roasted vegetables or a simple soup. These sides add freshness and contrast to the soft rice, chickpeas and creamy yogurt.

Yes, you can cook the rice and chickpeas ahead and refrigerate them promptly. Store the yogurt separately and add it just before serving; this keeps the topping fresh and avoids reheating dairy with the pilaf.

Yogurt chickpea rice pilaf is best eaten within one to two days when promptly refrigerated in a covered container. Cool cooked rice quickly, and reheat only the portion you plan to eat until steaming hot.

Yes, freeze the rice-and-chickpea portion in an airtight container, but leave the yogurt out. Yogurt can separate after thawing, while the rice may soften; add fresh yogurt after reheating.