Simple Way to Make 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.

it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. 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 cook it.

The ingredients needed to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:

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