Indian keema with parsnip, chard, and scallion yogurt

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

• Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Scrub or peel the parsnip and trim the ends; cut the parsnip into ½-inch pieces. 
• Transfer 1 tablespoon [2 TBL] Indian simmer sauce base to a small bowl; set aside for the scallion yogurt.

In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes. Stir in the parsnip and curry spice blend, season with salt and pepper, and cook until fragrant, about 1 minute. 

Add the remaining Indian simmer sauce base and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cover and cook until your protein is cooked through, the parsnip is tender, and the sauce has thickened, 8 to 10 minutes. While the keema is cooking, prepare the scallion yogurt. 

• Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the yogurt and the keema). [Zest 1 lime and juice both limes.]
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for finishing the keema. 

To the bowl with the reserved Indian simmer sauce base, stir in the yogurt, lime zest, half the lime juice, and the green parts of the scallions. Season to taste with salt and pepper. 

To the pan with the keema, stir in the chard and the white parts of the scallions. Cook over medium-high heat, stirring occasionally, until the chard leaves are just wilted and the stems are just tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper and as much of the remaining lime juice as you like. 

Transfer the rice to individual plates and top with the keema. Spoon over as much scallion yogurt as you like and serve the remaining yogurt on the side.