Balboa Kitchen

https://www.feedtheswimmers.com/carottes-rappees-rice-sunflower-seeds

Ingredients

Instructions

  1. Prepare rice per package directions cutting back the water by 1/2 cup.
  2. Fluff with a fork and set aside to allow to cool a bit.
  3. While the rice is cooking, prepare the vinaigrette, grate the carrots and chop the parsley.
  4. Boil the eggs for 10 minutes and add to an ice bath to stop the cooking.
  5. Mash eggs with a fork to have a coarse finish.
  6. Preheat a heavy bottomed pan over medium heat.
  7. Add 1 tsp of olive oil and sunflower seeds.
  8. Toast until edges turn golden.
  9. Add sea salt to taste and remove from heat to a bowl.
  10. Using hands, toss carrots with rice to distribute and add vinaigrette, starting with about half (1/4 cup).
  11. Taste and add more to suit your preference, being careful not to overdress.
  12. Incorporate parsley and season with sea salt and pepper.
  13. Top with chopped egg and sunflower seeds. Serve and enjoy!

JSON

{
    "author": "Jill Fergus",
    "canonical_url": "https:\/\/www.feedtheswimmers.com\/carottes-rappees-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 simple classic gets an update with U.S.-Grown long grain white rice and crunchy sunflower seeds.",
    "host": "feedtheswimmers.com",
    "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": "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 to have a coarse finish. Preheat a heavy bottomed pan over medium heat. Add 1 tsp of olive oil and sunflower seeds. Toast until edges turn golden. Add sea salt to taste and remove from heat to a bowl. Using 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. Incorporate parsley and season with sea salt and 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 to have a coarse finish.",
        "Preheat a heavy bottomed pan over medium heat.",
        "Add 1 tsp of olive oil and sunflower seeds.",
        "Toast until edges turn golden.",
        "Add sea salt to taste and remove from heat to a bowl.",
        "Using 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.",
        "Incorporate parsley and season with sea salt and 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": null,
    "ratings": null,
    "site_name": "Feed the Swimmers",
    "title": "Carottes Rapp\u00e9s with Rice and Sunflower Seeds",
    "total_time": null,
    "yields": "Serves 4",
    "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."
    ]
}