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How to Make Appetizing Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

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

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 cook it.

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

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

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

  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..

By Maggie Chung

I love to cook. Everything looks delicious!!!

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