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Servings:

Curried Guinea Meatballs with Escarole and Rice

Recipe by Seth Freedman of Forage and Flame.

Total Time

1hr 45min

5.0

1 Ratings

Author: PeachDish

Servings:

Ingredients

•

1/2 Tbsp

Curry Salt

•

12 oz

Ground Guinea Hen

•

2 cups

Water

•

to taste

Kosher Salt

•

1 cup

Basmati Rice

•

as needed

Olive Oil

•

3/4 cup

Onions , thinly sliced

•

1 head

Small Escarole Lettuce , peeled

•

2 cups

Coconut Milk

•

3 Tbsp

Sweet Curry Powder

•

Red Pears , diced

•

1 Tbsp

Butter

Cooking Instructions

Tear the Escarole Lettuce (1 head) into bite sized pieces. Thinly slice the Onions (3/4 cup) .

Add Curry Salt (1/2 Tbsp) to the Ground Guinea Hen (12 oz) meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.

Place Water (1 3/4 cups) into a small saucepan. Bring to a boil, add Kosher Salt (to taste) and stir in Basmati Rice (1 cup) Reduce heat to low, and simmer 15 minutes, or until water is fully absorbed.

Cover and let stand for 10 minutes.

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.

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

Add torn escarole and Water (1/4 cup) . Cover and cook for 3-4 minutes. Stir in Coconut Milk (2 cups) , and Sweet Curry Powder (3 Tbsp) .

Add in meatballs and any juices. Cover, and cook 8-10 minutes. Adjust seasoning as desired. Fluff Butter (1 Tbsp) into rice with a fork.

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

Nutrition Per Serving

CALORIES

1288

FAT

64.2 g

PROTEIN

51.9 g

CARBS

133.3 g