Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1922fdaa9bc6475589d6ceb69b08ac0a",
    "updated": "2025-04-23T00:21:54.706Z",
    "title": "Wild Rice Pilaf with Spicy Cashews",
    "subtitle": null,
    "description": "This protein-rich dish is a flavorful and satisfying meal.",
    "ingredients": [
      {
        "section": "FOR THE CASHEWS",
        "ingredients": [
          "toasted sesame oil",
          "agave nectar",
          "tamari",
          "onion powder",
          "sriracha",
          "garlic powder",
          "ginger powder",
          "raw cashews"
        ]
      },
      {
        "section": "FOR THE PILAF",
        "ingredients": [
          "dry wild rice, rinsed",
          "vegetable broth",
          "toasted sesame oil",
          "carrots, trimmed, peeled, and cut into thin half-moons (about 5 carrots)",
          "minced shallot",
          "garlic, grated or pressed",
          "tamari",
          "fresh orange juice",
          "agave nectar",
          "packed grated fresh ginger root or ginger powder",
          "red pepper flakes, to taste",
          "steamed fresh english peas or thawed green peas"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 325°F (170°C, or gas mark 3) to prepare the cashews.",
      "In a medium bowl, whisk together the sesame oil, agave nectar, tamari, onion powder, sriracha, garlic powder, and ginger powder.",
      "Add the cashews to the bowl and ensure they are evenly coated with the mixture.",
      "Spread the cashews in a single layer on a baking sheet lined with parchment paper.",
      "Bake for 8 minutes, then stir and continue baking for another 4 to 6 minutes, or until the cashews are toasted and appear dry. Watch carefully to prevent burning.",
      "Remove the baking sheet from the oven and allow the cashews to cool completely on the parchment paper.",
      "Use the cooled cashews immediately or store them in an airtight container in the refrigerator for up to 4 days.",
      "To begin the pilaf, combine the wild rice and vegetable broth in a rice cooker.",
      "Cook the rice for approximately 40 minutes, or until tender.",
      "Confirm the rice is cooked through and drain any excess broth. If needed, add more broth during cooking.",
      "Heat the sesame oil in a large skillet over medium heat. Add the carrots and shallot and sauté until the carrots are slightly softened, about 10 minutes.",
      "In a small bowl, combine the garlic, tamari, orange juice, agave nectar, ginger, and red pepper flakes.",
      "Pour 1/4 cup (60 ml) of this mixture over the carrots in the skillet. Cover the skillet, reduce the heat to low, and simmer until the carrots are fully cooked, about 6 minutes.",
      "Add the cooked wild rice and peas to the skillet with the carrots. Pour in the remaining tamari mixture and simmer for an additional 4 minutes.",
      "Gently fold the toasted cashews into the rice mixture.",
      "Serve the pilaf warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently.\nFor a more moist dish, combine 1 tablespoon (15 ml) of fresh orange juice with 1 tablespoon (20 g) of agave nectar and mix into the reheated pilaf."
  }
]