Curried Guinea Meatballs with Escarole and Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

10 g

Curry Salt

340 g

Ground Guinea Hen

480 mL

Water

to taste

Kosher Salt

190 g

Basmati Rice

as needed

Olive Oil

110 g

Onions , thinly sliced

1 head

Small Escarole Lettuce , peeled

480 mL

Coconut Milk

20 g

Sweet Curry Powder

2

Red Pears , diced

15 g

Butter

Cooking Instructions

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Step 1

Tear the Escarole Lettuce (1 head) into bite sized pieces. Thinly slice the Onions (110 g) .

Step 2

Add Curry Salt (10 g) to the Ground Guinea Hen (340 g) meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.

Step 3

Place Water (420 mL) into a small saucepan. Bring to a boil, add Kosher Salt (to taste) and stir in Basmati Rice (190 g) Reduce heat to low, and simmer 15 minutes, or until water is fully absorbed.

Step 4

Cover and let stand for 10 minutes.

Step 5

While rice is cooking, heat a large sauté pan over medium-high heat. Add enough Olive Oil (as needed) to lightly coat the pan. Add the meatballs and brown well on each side. Transfer meatballs to a plate or rimmed container.

Step 6

Add sliced onion, and cook while stirring for 2 minutes.

Step 7

Add torn escarole and Water (60 mL) . Cover and cook for 3-4 minutes. Stir in Coconut Milk (480 mL) , and Sweet Curry Powder (20 g) .

Step 8

Add in meatballs and any juices. Cover, and cook 8-10 minutes. Adjust seasoning as desired. Fluff Butter (15 g) into rice with a fork.

Step 9

Dice the Red Pears (2) . Divide rice in two bowls, ladle curried guinea meatballs over rice, and top with diced red pears. Enjoy!