Curried Guinea Meatballs with Escarole and Rice

Ingredients

Servings

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

US / METRIC

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

GOYA® Coconut Milk

3 Tbsp

Sweet Curry Powder

2

Red Pears , diced

1 Tbsp

Butter

Cooking Instructions

HIDE IMAGES

Step 1

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

Step 2

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.

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.

Step 6

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

Step 7

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

Step 8

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.

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!