Balboa Kitchen

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https://feedtheswimmers.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 cool slightly.
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 with a fork. Set aside.
3. Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden. Add sea salt to taste and remove from heat.
4. Toss carrots with rice using your hands to distribute and add vinaigrette, starting with half. Taste and adjust. Incorporate parsley, season with salt and pepper. Top with egg and sunflower seeds.

JSON

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    "author": "Jill Fergus",
    "canonical_url": "https:\/\/feedtheswimmers.com",
    "category": "Salad",
    "cook_time": 10,
    "cuisine": "French",
    "description": "Carottes R\u00e2p\u00e9es with Rice and Sunflower Seeds is a classic French Salad 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 cool slightly. 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 with a fork. Set aside. 3- Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden. Add sea salt to taste and remove from heat. 4- Toss carrots with rice using your hands to distribute and add vinaigrette, starting with half. Taste and adjust. Incorporate parsley, season with salt and pepper. Top with egg and sunflower seeds.",
    "instructions_list": [
        "Prepare rice per package directions cutting back the water by 1\/2 cup. Fluff with a fork and set aside to cool slightly.",
        "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 with a fork. Set aside.",
        "Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden. Add sea salt to taste and remove from heat.",
        "Toss carrots with rice using your hands to distribute and add vinaigrette, starting with half. Taste and adjust. Incorporate parsley, season with salt and pepper. Top with egg and sunflower seeds."
    ],
    "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": 15,
    "ratings": null,
    "site_name": "FEED THE SWIMMERS",
    "title": "Carottes Rapp\u00e9s with Rice and Sunflower Seeds",
    "total_time": 25,
    "yields": "Serves several",
    "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."
    ]
}