How to Make Delicious Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

  • 3 min read
  • Mar 12, 2021

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 • jalapeño chillies, sliced • cherry tomatoes, halved • onion, sliced • Spinach • red pepper, sliced Spanish rice dishes are among the best in the world, none more famous than paella. Think of this as a mushroom paella, not the classic paella Valenciana.

This recipe was appreciated by my family sine they were getting tired of plain rice. I substitued the peanut oil for olive since that's what I had on hand. So our recipe was a variation but still worked well. 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 that.

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

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

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. Continue to saute until onions are translucent. Stir in rice and peas; cover.

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

  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..

Rice with mushrooms, garlic, onion – who could beat that? You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. Heat up olive oil in a large skillet. Cook according to the rice directions.

source: cookpad.com