Balboa Kitchen

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http://link-to-recipe.com

Ingredients

• 1/2 lb carrots, finely julienned or grated
• 1 cup long grain white rice
• Large handful flat leaf parsley
• 1/4 cup seasoned rice vinegar
• 1/4 cup extra virgin olive oil, plus 1 tsp, separated
• 1 tsp Dijon mustard
• Flaky sea salt
• Fresh ground pepper
• 3 eggs
• 1/2 cup raw sunflower seeds

Instructions

1. Prepare rice per package directions cutting back the water by 1/2 cup. Fluff with a fork and set aside to allow to cool a bit.
2. While the rice is cooking, prepare the vinaigrette, grate the carrots and chop the parsley. Boil the eggs for 10 minutes and add to an ice bath to stop the cooking. Mash eggs with a fork.
3. Preheat a heavy bottomed pan over medium heat. Add 1 tsp of olive oil and sunflower seeds. Toast until edges just begin to turn golden. Add sea salt to taste and remove from heat to a small bowl.
4. Using your hands, toss carrots with rice to distribute and add vinaigrette. Taste and add more vinaigrette as needed. Gently incorporate parsley and season with sea salt and fresh ground pepper. Top with chopped egg and sunflower seeds. Serve and enjoy!

JSON

{
    "author": "Jill Fergus",
    "canonical_url": "http:\/\/link-to-recipe.com",
    "category": "Salad",
    "cook_time": 10,
    "cuisine": "French",
    "description": "Carottes Rapp\u00e9s with Rice and Sunflower Seeds is a French salad enhanced with U.S.-Grown rice and crunchy sunflower seeds. It's perfect for picnics and can be made vegan by omitting the egg.",
    "host": "FEED THE SWIMMERS",
    "image": "http:\/\/link-to-recipe-image.com",
    "ingredient_groups": [
        {
            "ingredients": [
                "1\/2 lb carrots, finely julienned or grated",
                "1 cup long grain white rice",
                "Large handful flat leaf parsley",
                "1\/4 cup seasoned rice vinegar",
                "1\/4 cup extra virgin olive oil, plus 1 tsp, separated",
                "1 tsp Dijon mustard",
                "Flaky sea salt",
                "Fresh ground pepper",
                "3 eggs",
                "1\/2 cup raw sunflower seeds"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "1\/2 lb carrots, finely julienned or grated",
        "1 cup long grain white rice",
        "Large handful flat leaf parsley",
        "1\/4 cup seasoned rice vinegar",
        "1\/4 cup extra virgin olive oil, plus 1 tsp, separated",
        "1 tsp Dijon mustard",
        "Flaky sea salt",
        "Fresh ground pepper",
        "3 eggs",
        "1\/2 cup raw sunflower seeds"
    ],
    "instructions": "1- Prepare rice per package directions cutting back the water by 1\/2 cup. Fluff with a fork and set aside to allow to cool a bit. 2- While the rice is cooking, prepare the vinaigrette, grate the carrots and chop the parsley. Boil the eggs for 10 minutes and add to an ice bath to stop the cooking. Mash eggs with a fork. 3- Preheat a heavy bottomed pan over medium heat. Add 1 tsp of olive oil and sunflower seeds. Toast until edges just begin to turn golden. Add sea salt to taste and remove from heat to a small bowl. 4- Using your hands, toss carrots with rice to distribute and add vinaigrette. Taste and add more vinaigrette as needed. Gently incorporate parsley and season with sea salt and fresh ground pepper. Top with chopped egg and sunflower seeds. Serve and enjoy!",
    "instructions_list": [
        "Prepare rice per package directions cutting back the water by 1\/2 cup. Fluff with a fork and set aside to allow to cool a bit.",
        "While the rice is cooking, prepare the vinaigrette, grate the carrots and chop the parsley. Boil the eggs for 10 minutes and add to an ice bath to stop the cooking. Mash eggs with a fork.",
        "Preheat a heavy bottomed pan over medium heat. Add 1 tsp of olive oil and sunflower seeds. Toast until edges just begin to turn golden. Add sea salt to taste and remove from heat to a small bowl.",
        "Using your hands, toss carrots with rice to distribute and add vinaigrette. Taste and add more vinaigrette as needed. Gently incorporate parsley and season with sea salt and fresh ground pepper. Top with chopped egg and sunflower seeds. Serve and enjoy!"
    ],
    "language": "en",
    "nutrients": {
        "calories": "200",
        "carbohydrateContent": "30g",
        "proteinContent": "6g",
        "fatContent": "9g",
        "saturatedFatContent": "1.5g",
        "transFatContent": "0g",
        "cholesterolContent": "55mg",
        "sodiumContent": "150mg",
        "fiberContent": "3g",
        "sugarContent": "3g",
        "servingSize": "1 serving"
    },
    "prep_time": 10,
    "ratings": 4.8,
    "site_name": "FEED THE SWIMMERS",
    "title": "Carottes Rapp\u00e9s with Rice and Sunflower Seeds",
    "total_time": 20,
    "yields": "4 servings",
    "v": "openai",
    "attempts": [
        "recipe-scrapers exception: No Recipe Schema found at https:\/\/www.feedtheswimmers.com\/blog\/2019\/6\/5\/carottes-rapps-with-rice-and-sunflower-seeds.",
        "recipe-scrapers exception: No Recipe Schema found at https:\/\/www.feedtheswimmers.com\/blog\/2019\/6\/5\/carottes-rapps-with-rice-and-sunflower-seeds."
    ]
}