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.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe Stir in the rice, water and seasonings; bring to a boil. In the same skillet, heat canola oil and remaining sesame oil. 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. Prepare 275 g of rice.
  3. Prepare of Mixed wild mushrooms.
  4. You need 1 of onion, sliced.
  5. Prepare 1 of red pepper, sliced.
  6. It’s 3 of jalapeño chillies, sliced.
  7. Prepare 5 of garlic cloves, sliced.
  8. It’s 4 sticks of celery, sliced.
  9. Prepare 1 of carrot, sliced.
  10. You need 6 of cherry tomatoes, halved.
  11. Prepare leaves of Spinach.
  12. You need 6 of eggs.
  13. Prepare of Fresh coriander, parsley and thyme.
  14. You need 1 glass of white wine.
  15. It’s of Black pepper.
  16. It’s of Salt.

While the rice is cooking, prepare the mushrooms. Wild Rice Pilaf with Mushrooms & Pecans from Connoisseurus Veg. Simply put, wild rice and mushrooms just go together. Directions In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package.

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..

Pour into pan, and as eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting, and folding eggs — until thickened but not completely done. Take off burner and stir in rice, mushrooms, bell pepper, onion, ham, salt, and pepper. 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.

source: cookpad.com