Balboa Kitchen

/Jun-5/Carottes-Rappés-with-Rice-and-Sunflower-Seeds

Ingredients

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. You don’t want to toss the rice while it’s hot, but slightly warm to the touch best.
  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. You don’t want gray edged yolks. Mash eggs with a fork so you have a course finish. Set aside.
  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, starting with about half (1/4 cup). Taste and add more to suit your preference being careful not to overdress. 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": "\/Jun-5\/Carottes-Rapp\u00e9s-with-Rice-and-Sunflower-Seeds",
    "category": "Salad",
    "cook_time": 10,
    "cuisine": "French",
    "description": "Carottes Rapp\u00e9s is a classic French Salad found ready to go at every charcuterie and on most caf\u00e9 menus. This is a simple salad that explodes with flavor, updated with U.S.-Grown long grain white rice and crunchy sunflower seeds.",
    "host": "FEED THE SWIMMERS",
    "image": null,
    "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. You don\u2019t want to toss the rice while it\u2019s hot, but slightly warm to the touch best. 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. You don\u2019t want gray edged yolks. Mash eggs with a fork so you have a course finish. Set aside. 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, starting with about half (1\/4 cup). Taste and add more to suit your preference being careful not to overdress. 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. You don\u2019t want to toss the rice while it\u2019s hot, but slightly warm to the touch best.",
        "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. You don\u2019t want gray edged yolks. Mash eggs with a fork so you have a course finish. Set aside.",
        "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, starting with about half (1\/4 cup). Taste and add more to suit your preference being careful not to overdress. 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": "Not provided",
        "carbohydrateContent": "Not provided",
        "proteinContent": "Not provided",
        "fatContent": "Not provided",
        "saturatedFatContent": "Not provided",
        "transFatContent": "Not provided",
        "cholesterolContent": "Not provided",
        "sodiumContent": "Not provided",
        "fiberContent": "Not provided",
        "sugarContent": "Not provided",
        "servingSize": "Not provided"
    },
    "prep_time": 15,
    "ratings": null,
    "site_name": "FEED THE SWIMMERS",
    "title": "Carottes Rapp\u00e9s with Rice and Sunflower Seeds",
    "total_time": 25,
    "yields": "Not provided",
    "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."
    ]
}