Steps to Make Award-winning Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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 simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re 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 begin with this particular 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 cook that.

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

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