Easiest Way to Prepare Delicious Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

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Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe. Add the white wine and boil rapidly to let the alcohol evaporate. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe Extra Virgin Olive Oil from Spain • rice • Mixed wild mushrooms • onion, sliced • red pepper, sliced • jalapeño chillies, sliced • garlic cloves, sliced • celery, sliced In a wide, shallow pan heat the bacon and olive oil over medium heat. Chop up the mushrooms, separating stems from caps.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe The butter adds a lot to the flavor. Onion and garlic - dice the onion, and crush the garlic using a garlic press. Stir in the rice, peas, soy sauce, salt and pepper. 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 that.

Ingredients of Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

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

Prep the veggies (optional but recommended): Small dice the onion. Stir the cooked rice into the pot with the sauce and vegetables. In a large stock pot, saute olive oil, flour, garlic, nutmeg, paprika, and mustard over medium-low heat for a few minutes until fragrant, being careful not to burn. Add almonds, mushrooms, onions and carrots.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe step by step

  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..

Continue to saute until onions are translucent. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe Extra Virgin Olive Oil from Spain • rice • Mixed wild mushrooms • jalapeño chillies, sliced • cherry tomatoes, halved • onion, sliced • Spinach • red pepper, sliced Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Heat up olive oil in a large skillet. Cook according to the rice directions.