Hi, I am Elise. Today, we’re going to prepare rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

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

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something that I have loved my whole life.

To bewith 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 that.

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

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