Hi, I’m Kate. Today, I will show you a way to make curried guinea meatballs with escarole and basmati rice recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Curried Guinea Meatballs with Escarole and Basmati Rice Recipe
Curried Guinea Meatballs with Escarole and Basmati Rice is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Curried Guinea Meatballs with Escarole and Basmati Rice is something that I’ve loved my whole life. They’re fine and they look wonderful.
To bewith 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 can achieve that.
The ingredients needed to make Curried Guinea Meatballs with Escarole and Basmati Rice:
- Take 2 tsp curry salt
- Get 12 oz ground guinea hen
- Get 2 cup water, divided
- Make ready 1 Kosher salt, to taste
- Make ready 1 cup basmati rice
- Take 1 Olive oil, as needed
- Make ready 3/4 cup onion, thinly sliced
- Make ready 1 small head escarole, torn into bite sized pieces
- Prepare 2 cup coconut milk
- Take 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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