Good afternoon here me will give you a recipe rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe which is interesting The way making it is very not too difficult. You just need to be careful to get results from rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe which has aroma and taste that can evoke our tastes.

So that the result of rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings must exist for prepare

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

Request a double portion of vegetables to replace potatoes, rice, or other starchy sides. Heat the olive oil in a large, deep sauté pan. Add the onion and garlic and fry until fragrant and translucent. Add the rice, stirring to coat the rice in the oil then add the wine (if using).

Step by step to cook 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.
11. Done and ready to serve!

Allow to simmer for a minute or two then add the tomatoes, stock and peas. I get inspired to write recipes in several different ways. Sometimes the inspiration comes when I find a new spice or remember a childhood favorite that I'd like to recreate, or a visit to my local farmers market, which always gets my wheels turning! Often, the inspiration comes when I am traveling along the Mediterranean. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

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