Bring a small pot with rice and 11/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Slice into 1" strips.

Core tomato and cut into 1/2" dice.

Drain chickpeas.

Stem and mince dill.

Mince pickled onions.

Grate cucumber into a mixing bowl. Add sour cream, pickled onions, and a pinch of salt. Stir to thoroughly combine.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add rice (reserve pot; no need to wipe clean), 1/4 tsp. salt, half the dill (reserve remaining for garnish), buttermilk-dill seasoning, and a pinch of salt to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.

Remove from burner. Transfer to pot used to boil rice, cover, and set aside. Reserve pan; no need to wipe clean.

Return pan used to make dilly rice to medium-high heat and add 1 tsp. olive oil.

Add portobellos, curry powder, and 1/4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes.

Remove from burner.

In another mixing bowl, combine chickpeas, tomatoes, 1 tsp. olive oil, and a pinch of salt and pepper.

Plate dish as pictured on front of card, topping dilly rice with portobellos and drizzle with tzatziki. Garnish with chickpea salad and remaining dill. Bon appétit!