Escarole Lettuce (1 head)
into bite sized pieces. Thinly slice the
Onions (3/4 cup)
Curry Salt (1/2 Tbsp)
Ground Guinea Hen (12 oz)
meat, and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
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
GOYA® Coconut Milk (2 cups)
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.
Red Pears (2)
. Divide rice in two bowls, ladle curried guinea meatballs over rice, and top with diced red pears. Enjoy!