Without Fail Cooking Recipe Rice with vegetables wild mushrooms eggs and Olive Oil from Spain recipe Delicious Perfect

Without fail making ultimate Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe easy, bouncy, practical.

Good Evening my mother, now you get cook recipe Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe with 16 ingredients and 10 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 16 ingredients and 10 stages of easy cooking Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe.

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

1. Prepare : Extra Virgin Olive Oil from Spain.

2. Needed : rice.

3. Prepare : Mixed wild mushrooms.

4. Prepare : onion, sliced.

5. Prepare : red pepper, sliced.

6. Needed : jalapeño chillies, sliced.

7. Prepare : garlic cloves, sliced.

8. Needed : celery, sliced.

9. Needed : carrot, sliced.

10. Needed : cherry tomatoes, halved.

11. Prepare : Spinach.

12. Prepare : eggs.

13. Prepare : Fresh coriander, parsley and thyme.

14. Prepare : white wine.

15. Prepare : Black pepper.

16. Prepare : Salt.

If all ingredients Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking 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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