Balboa Kitchen

YOUR_URL_HERE

Ingredients

Instructions

  1. 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. 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. 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. 3- 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": "YOUR_URL_HERE",
    "category": "Salad",
    "cook_time": null,
    "cuisine": "French",
    "description": "Carottes R\u00e2p\u00e9es with Rice and Sunflower Seeds thanks to @think_rice and @thefeedfeed. Carottes R\u00e2p\u00e9es is a classic French Salad found ready to go (think picnic) at every charcuterie and on most cafe menus. This is one of those insanely simple salads that explode with flavor! The carrots are a fine julienne which allows their juice to meld with the gentle vinaigrette brilliantly. This simple classic gets an update with U.S.-Grown long grain white rice and crunchy sunflower seeds and for me is loaded with the fondest of food memories! With summer looming, this also makes a great picnic salad served with crusty bread for sopping up the dressing and is a great addition to sandwiches. If you prefer vegan, simply omit the egg.",
    "host": "feedtheswimmers.com",
    "image": "YOUR_IMAGE_URL_HERE",
    "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. 3- 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": [
        "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.",
        "3- 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": null,
        "carbohydrateContent": null,
        "proteinContent": null,
        "fatContent": null,
        "saturatedFatContent": null,
        "transFatContent": null,
        "cholesterolContent": null,
        "sodiumContent": null,
        "fiberContent": null,
        "sugarContent": null,
        "servingSize": null
    },
    "prep_time": null,
    "ratings": null,
    "site_name": "FEED THE SWIMMERS",
    "title": "Carottes R\u00e2p\u00e9es with Rice and Sunflower Seeds",
    "total_time": null,
    "yields": null,
    "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."
    ]
}