Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "09e491ce333d45738129119ca58e9e37",
    "updated": "2025-04-20T14:12:49.095Z",
    "title": "Purple Vegetable Rice Bowl",
    "subtitle": "Inspired by a refrigerator full of amethyst-hued vegetables, this vibrant bowl combines the sweetness of beets with the slight bitterness of radicchio, the peppery bite of radishes, and the rich aroma of roasted hazelnuts.  It's a perfect example of a balanced and colorful meal, showcasing how complementary flavors and textures can create a delicious and satisfying dish.",
    "description": null,
    "ingredients": [
      {
        "section": "For the Bowls",
        "ingredients": [
          "beet, kept whole",
          "water",
          "uncooked short grain brown rice",
          "cooked chickpeas",
          "finely shredded red cabbage",
          "radishes, quartered",
          "radicchio, cored and cut into wedges",
          "roasted hazelnuts, roughly chopped",
          "fresh cilantro"
        ]
      },
      {
        "section": "For the Dressing",
        "ingredients": [
          "coconut milk",
          "roasted hazelnut oil or extra-virgin olive oil",
          "lemon juice",
          "sea salt",
          "ground black pepper, to taste"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "balsamic vinegar or balsamic glaze"
        ]
      }
    ],
    "instructions": [
      "Prepare the Roasted Beet and Brown Rice: Preheat oven to 400°F. Wrap the whole beet in foil and roast for 1-2 hours, or until tender when pierced with a knife.",
      "Once cool enough to handle, unwrap the beet, remove the top and bottom, and slice into wedges.",
      "To cook the brown rice, combine water and rice in a small saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 45 minutes.",
      "Steam, covered, for an additional 5 minutes. Fluff with a fork before serving.",
      "Prepare the Dressing: Whisk all dressing ingredients together in a small bowl.",
      "Assemble the Bowl: In a serving bowl, arrange portions of cooked brown rice, roasted beet wedges, chickpeas, shredded cabbage, quartered radishes, and radicchio. Drizzle with the prepared dressing.",
      "Garnish with chopped hazelnuts and cilantro sprigs.",
      "Serve with a drizzle of balsamic vinegar or balsamic glaze."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For a warmer bowl, lightly steam or sauté the chickpeas, cabbage, radishes, and radicchio before adding them to the bowl."
  }
]