Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe
Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:
  1. Make ready Extra Virgin Olive Oil from Spain
  2. Take 275 g rice
  3. Prepare Mixed wild mushrooms
  4. Prepare 1 onion, sliced
  5. Take 1 red pepper, sliced
  6. Make ready 3 jalapeño chillies, sliced
  7. Make ready 5 garlic cloves, sliced
  8. Prepare 4 sticks celery, sliced
  9. Prepare 1 carrot, sliced
  10. Make ready 6 cherry tomatoes, halved
  11. Get leaves Spinach
  12. Get 6 eggs
  13. Make ready Fresh coriander, parsley and thyme
  14. Get 1 glass white wine
  15. Make ready Black pepper
  16. Take Salt
Instructions to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:
  1. First, carefully wash, dry and slice the mushrooms.
  2. In a frying pan, put 3 tablespoons Extra Virgin Olive Oil from Spain. Cook the mushrooms over a medium heat, stirring occasionally and pouring any liquid they give off into a bowl. Once they are soft and golden, season to taste and set aside.
  3. In a paella pan, pour 8 tablespoons Extra Virgin Olive Oil from Spain and sauté all the vegetables.
  4. When cooked, add the rice and a teaspoon of fresh thyme leaves and fry for 3 minutes until the grains start turning opaque. Add the white wine and boil rapidly to let the alcohol evaporate. Add the mushrooms and the reserved stock and any extra water if necessary.
  5. Halfway through the cooking time, slice the tomatoes in half and place on top of the rice.
  6. Cook the spinach quickly for a couple of minutes in a frying pan with two tablespoons of Extra Virgin Olive Oil from Spain and set aside.
  7. Cook the spinach quickly for a couple of minutes in a frying pan with two tablespoons of Extra Virgin Olive Oil from Spain and set aside.
  8. When the rice is ready, use a spoon to make six small indentations in it and crack an egg into each one.
  9. Arrange the spinach, coriander and parsley leaves around the eggs. Spray them with Extra Virgin Olive Oil from Spain to make them crispy and delicious.
  10. Put the pan in the preheated oven, protecting the handles with silver foil so the heat doesn’t damage them.

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