12 INGREDIENTS • 9 STEPS • 1HR 45MINS

Curried Guinea Meatballs with Escarole and Rice

Name: Curried Guinea Meatballs with Escarole and Rice
Total time: PT6300.0S
Yield: 2
Ingredients: 2 teaspoon Curry Salt; 12 ounce Ground Guinea Hen; 2 cup Water; to taste Kosher Salt; 1 cup Basmati Rice; as needed Olive Oil; 3/4 cup Onion; 1 head Escarole Lettuce; 2 cup Coconut Milk; 3 tablespoon Sweet Curry Powder; 2 Red Pear; 1 tablespoon Butter

Recipe

5.0

1 rating

Recipe by Seth Freedman of Forage and Flame.

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Recipe by Seth Freedman of Forage and Flame.

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

1HR 45MINS

Total Time

$6.59

Cost Per Serving

Ingredients

Servings

2

us / metric

2 tsp

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

Onion, thinly sliced

1 head

Small Escarole Lettuce, peeled

2 cups

Nutrition Per Serving

VIEW ALL

Calories

1288

Fat

64.2 g

Protein

51.9 g

Carbs

133.3 g

Love This Recipe?

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Curried Guinea Meatballs with Escarole and Rice

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PeachDish

Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1

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

step 2

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

step 3

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.

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.