Recipe of Gordon Ramsay Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rice with vegetables, wild mushrooms, eggs and olive oil from spain recipe. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add the white wine and boil rapidly to let the alcohol evaporate. In a wide, shallow pan heat the bacon and olive oil over medium heat. Chop up the mushrooms, separating stems from caps. Once the bacon starts sizzling, add the stems to the pan, and cook, stirring occasionally, until both the stems and the bacon are crispy.

Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Rice with vegetables, wild mushrooms, eggs and Olive Oil from Spain recipe is something which I have loved my entire life.

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

Lightly sauté the onion and garlic and then add the peppers. Add the tomatoes and continue frying until the vegetables have browned. Heat butter and oil in a large nonstick skillet over medium-high heat. Stir in rice mixture, parsley and pepper.

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.

Heat butter and oil in a large nonstick skillet over medium-high heat. Stir in rice mixture, parsley and pepper. Stir in the rice, water and seasonings; bring to a boil. In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Repeat with remaining butter and mushrooms.

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