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We hope you got benefit from reading it, now let’s go back to curried guinea meatballs with escarole and basmati rice recipe. To cook curried guinea meatballs with escarole and basmati rice you need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Curried Guinea Meatballs with Escarole and Basmati Rice:
- Get 2 tsp curry salt
- Use 12 oz ground guinea hen
- Take 2 cup water, divided
- You need 1 Kosher salt, to taste
- Get 1 cup basmati rice
- You need 1 Olive oil, as needed
- You need 3/4 cup onion, thinly sliced
- Take 1 small head escarole, torn into bite sized pieces
- Use 2 cup coconut milk
- You need 3 tbsp sweet curry spice
- Prepare 1 each red pear, diced
- Get 1 tbsp butter
Instructions to make Curried Guinea Meatballs with Escarole and Basmati Rice:
- 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.
- 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.
- 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.
- 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.
- Fluff butter into rice with a fork.
- Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear. Enjoy!
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