Easiest Way to Prepare Delicious Curried Guinea Meatballs with Escarole and Basmati Rice

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, curried guinea meatballs with escarole and basmati rice. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Curried Guinea Meatballs with Escarole and Basmati Rice is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Curried Guinea Meatballs with Escarole and Basmati Rice is something that I’ve loved my entire life.

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

The ingredients needed to make Curried Guinea Meatballs with Escarole and Basmati Rice:

1. Take 2 tsp curry salt
2. Take 12 oz ground guinea hen
3. Prepare 2 cup water, divided
4. Make ready 1 Kosher salt, to taste
5. Get 1 cup basmati rice
6. Get 1 Olive oil, as needed
7. Prepare 3/4 cup onion, thinly sliced
8. Prepare 1 small head escarole, torn into bite sized pieces
9. Take 2 cup coconut milk
10. Take 3 tbsp sweet curry spice
11. Take 1 each red pear, diced
12. Prepare 1 tbsp butter

Instructions 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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