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The ingredients needed to make Curried Guinea Meatballs with Escarole and Basmati Rice:
- You need 2 tsp curry salt
- Prepare 12 oz ground guinea hen
- Take 2 cup water, divided
- Provide 1 Kosher salt, to taste
- Take 1 cup basmati rice
- Provide 1 Olive oil, as needed
- Prepare 3/4 cup onion, thinly sliced
- Prepare 1 small head escarole, torn into bite sized pieces
- Take 2 cup coconut milk
- Use 3 tbsp sweet curry spice
- Prepare 1 each red pear, diced
- You need 1 tbsp butter
Steps 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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