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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 can achieve it.

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

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

Steps 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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