Balboa Kitchen

https://www.feedtheswimmers.com/carottes-rappes-rice-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 cool slightly.
  2. While the rice is cooking, prepare the vinaigrette by mixing the seasoned rice vinegar, extra virgin olive oil, and Dijon mustard.
  3. Grate the carrots and chop the parsley.
  4. Boil eggs for 10 minutes, then add to an ice bath. Mash eggs with a fork.
  5. Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden, then season with sea salt and remove.
  6. Toss carrots with rice using hands, add vinaigrette slowly, starting with 1/4 cup. Taste, add more if needed.
  7. Incorporate parsley, season with salt and pepper.
  8. Top with mashed egg and sunflower seeds. Serve and enjoy!

JSON

{
    "author": "Jill Fergus",
    "canonical_url": "https:\/\/www.feedtheswimmers.com\/carottes-rappes-rice-sunflower-seeds",
    "category": "Salad",
    "cook_time": 10,
    "cuisine": "French",
    "description": "Carottes R\u00e2p\u00e9es is a classic French Salad found ready to go (think picnic) at every charcuterie and on most cafe menus. This version is updated with U.S.-Grown long grain white rice and crunchy sunflower seeds.",
    "host": "feedtheswimmers.com",
    "image": "https:\/\/www.feedtheswimmers.com\/images\/carottes-rappes.jpg",
    "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": "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 by mixing the seasoned rice vinegar, extra virgin olive oil, and Dijon mustard. Grate the carrots and chop the parsley. Boil eggs for 10 minutes, then add to an ice bath. Mash eggs with a fork. Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden, then season with sea salt and remove. Toss carrots with rice using hands, add vinaigrette slowly, starting with 1\/4 cup. Taste, add more if needed. Incorporate parsley, season with salt and pepper. Top with mashed 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 cool slightly.",
        "While the rice is cooking, prepare the vinaigrette by mixing the seasoned rice vinegar, extra virgin olive oil, and Dijon mustard.",
        "Grate the carrots and chop the parsley.",
        "Boil eggs for 10 minutes, then add to an ice bath. Mash eggs with a fork.",
        "Preheat a pan over medium heat, add 1 tsp olive oil and sunflower seeds, toast until edges turn golden, then season with sea salt and remove.",
        "Toss carrots with rice using hands, add vinaigrette slowly, starting with 1\/4 cup. Taste, add more if needed.",
        "Incorporate parsley, season with salt and pepper.",
        "Top with mashed egg and sunflower seeds. Serve and enjoy!"
    ],
    "language": "en",
    "nutrients": {
        "calories": "Not specified",
        "carbohydrateContent": "Not specified",
        "proteinContent": "Not specified",
        "fatContent": "Not specified",
        "saturatedFatContent": "Not specified",
        "transFatContent": "Not specified",
        "cholesterolContent": "Not specified",
        "sodiumContent": "Not specified",
        "fiberContent": "Not specified",
        "sugarContent": "Not specified",
        "servingSize": "Not specified"
    },
    "prep_time": 20,
    "ratings": null,
    "site_name": "Feed the Swimmers",
    "title": "Carottes R\u00e2p\u00e9es with Rice and Sunflower Seeds",
    "total_time": 30,
    "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."
    ]
}