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

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

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe very diverse and have ideal taste that unique. Several types of Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe recipes are also enough convenient to process and do not take lengthy. Although not everyone likes Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe food, currently some people are got attached and like the sundry Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe foods on hand. This could be seen from the number of restaurants that provide Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe as one of the dish. You can cook Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe using 16 ingredients and 10 steps. Here is how you achieve that.

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

1. Prepare of Extra Virgin Olive Oil from Spain.
2. Prepare 275 g of rice.
3. Prepare of Mixed wild mushrooms.
4. You need 1 of onion, sliced.
5. Prepare 1 of red pepper, sliced.
6. You need 3 of jalapeño chillies, sliced.
7. You need 5 of garlic cloves, sliced.
8. It's 4 sticks of celery, sliced.
9. You need 1 of carrot, sliced.
10. You need 6 of cherry tomatoes, halved.
11. It's leaves of Spinach.
12. Prepare 6 of eggs.
13. Prepare of Fresh coriander, parsley and thyme.
14. Prepare 1 glass of white wine.
15. Prepare of Black pepper.
16. You need of Salt.

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

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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