Hello, I am Joana. Today, I will show you a way to prepare rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something which I’ve loved my entire life.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:
- Make ready Extra VirOlive Oil from Spain
- Get 275 g rice
- Make ready Mixed wild mushrooms
- Make ready 1 onion, sliced
- Make ready 1 red pepper, sliced
- Get 3 jalapeño chillies, sliced
- Make ready 5 garlic cloves, sliced
- Get 4 sticks celery, sliced
- Prepare 1 carrot, sliced
- Prepare 6 cherry tomatoes, halved
- Prepare leaves Spinach
- Make ready 6 eggs
- Get Fresh coriander, parsley and thyme
- Take 1 glass white
- Get Black pepper
- Make ready Salt
Instructions to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:
- First, carefully wash, dry and slice the mushrooms.
- 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.
- In a paella pan, pour 8 tablespoons Extra VirOlive Oil from Spain and sauté all the vegetables.
- 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.
- Halfway through the cooking time, slice the tomatoes in half and place on top of the rice.
- 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.
- 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.
- When the rice is ready, use a spoon to make six small indentations in it and crack an egg into each one.
- Arrange the spinach, coriander and parsley leaves around the eggs. Spray them with Extra VirOlive Oil from Spain to make them crispy and delicious.
- Put the pan in the preheated oven, protecting the handles with silver foil so the heat doesn’t damage them.
So that is going to wrap it up for this distinctive dish rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
