Hi, I am Joana. Today, I’m gonna show you how to prepare rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really 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 well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something that I have loved my entire life. They are fine and they look wonderful.
To bewith this recipe, we must first prepare a few components. 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 that.
The ingredients needed to make Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe:
- Make ready Extra VirOlive Oil from Spain
- Make ready 275 g rice
- Make ready Mixed wild mushrooms
- Prepare 1 onion, sliced
- Prepare 1 red pepper, sliced
- Get 3 jalapeño chillies, sliced
- Take 5 garlic cloves, sliced
- Get 4 sticks celery, sliced
- Prepare 1 carrot, sliced
- Make ready 6 cherry tomatoes, halved
- Prepare leaves Spinach
- Make ready 6 eggs
- Make ready Fresh coriander, parsley and thyme
- Prepare 1 glass white
- Make ready 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 alcohol 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.
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