Curried Guinea Meatballs with Escarole and Basmati Rice
Curried Guinea Meatballs with Escarole and Basmati Rice

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, curried guinea meatballs with escarole and basmati rice. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Curried Guinea Meatballs with Escarole and Basmati Rice is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Curried Guinea Meatballs with Escarole and Basmati Rice is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook curried guinea meatballs with escarole and basmati rice using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Curried Guinea Meatballs with Escarole and Basmati Rice:
  1. Take 2 tsp curry salt
  2. Prepare 12 oz ground guinea hen
  3. Make ready 2 cup water, divided
  4. Take 1 Kosher salt, to taste
  5. Prepare 1 cup basmati rice
  6. Make ready 1 Olive oil, as needed
  7. Get 3/4 cup onion, thinly sliced
  8. Take 1 small head escarole, torn into bite sized pieces
  9. Prepare 2 cup coconut milk
  10. Make ready 3 tbsp sweet curry spice
  11. Prepare 1 each red pear, diced
  12. Make ready 1 tbsp butter
Steps to make Curried Guinea Meatballs with Escarole and Basmati Rice:
  1. Add curry salt to the ground guinea hen meat and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
  2. Place 1 3/4 cups of water into a small saucepan. Bring to a boil, add kosher salt, and stir in rice. Reduce heat to low, and simmer for 15 minutes, or until water is fully absorbed. Cover, and let stand for about ten minutes.
  3. While rice is cooking, heat a large sauté pan over medium-high heat. Add enough oil to lightly coat the pan. Add the meatballs, and brown well on each side. Transfer meatballs to a plate or rimmed container.
  4. Add onions, and cook while stirring for 2 minutes. Add escarole and 1/4 cup of water. Cover and cook for 3-4 minutes. Stir in coconut milk and sweet curry spice, add in meatballs and any juices. Cover and cook for 8-10 minutes. Adjust seasoning as desired.
  5. Fluff butter into rice with a fork.
  6. Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear. Enjoy!

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