Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. It is one of my favorites food recipes. This time, I will 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. 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 cook 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. Get 275 g rice
3. Get Mixed wild mushrooms
4. Make ready 1 onion, sliced
5. Get 1 red pepper, sliced
6. Make ready 3 jalapeño chillies, sliced
7. Take 5 garlic cloves, sliced
8. Make ready 4 sticks celery, sliced
9. Take 1 carrot, sliced
10. Take 6 cherry tomatoes, halved
11. Get leaves Spinach
12. Get 6 eggs
13. Prepare Fresh coriander, parsley and thyme
14. Make ready 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.

So that is going to wrap this up for this exceptional food rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!