Step-by-Step Guide to Prepare Iconic Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe for Diet Food

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

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To begin with this particular recipe, we have to 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 cook it.

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

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

Steps 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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