Curried Guinea Meatballs with Escarole and Basmati Rice

Name: How to cook Curried Guinea Meatballs with Escarole and Basmati Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Lizzy Johnston

Curried Guinea Meatballs with Escarole and Basmati Rice

While the combination of Guinea Hen, escarole, and red pear may seem like the contents of a contestant’s basket on “Chopped", trust us on this one! The Guinea Hen has a unique, rich flavor that pairs perfectly with a range of curry spices and the escarole balances out the dish and adds texture to the creaminess of the curried basmati rice. Learn More at www.PeachDish.com

Ingredient

Food ration :

2 servings

Cooking time :

45 mins

2 tsp

curry salt

12 oz

ground guinea hen

2 cup

water, divided

Kosher salt, to taste

1 cup

basmati rice

Olive oil, as needed

3/4 cup

onion, thinly sliced

1 small

head escarole, torn into bite sized pieces

2 cup

coconut milk

3 tbsp

sweet curry spice

1 each

red pear, diced

1 tbsp

butter

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.