Soupy rice with rabbit and mushrooms

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Soupy rice with rabbit and mushrooms recipe

Preparation:

Chop the rabbit into chunks. Season and brown in Extra Virgin Olive Oil from Spain
. Remove from the pan and put to one side.
Lightly sauté the onion and garlic and then add the peppers. Add the tomatoes and continue frying until the vegetables have browned.
Lightly fry the mushrooms.
Add the stock and the sprig of thyme and boil until the rabbit is tender.
Season with salt and pepper.
Add the rice and leave to simmer.
Remove the sprig of thyme.

**For the mushroom aioli sauce**:

Whisk the egg yolks and garlic cloves in a blender, add the salt and Arbequina Extra Virgin Olive Oil from Spain.

and blend to a smooth consistency. Once the mixture is smooth, add the mushroom powder.

For this recipe we recommend Arbequina Extra Virgin Olive Oil from Spain for its almond aroma and slightly peppery and bitter notes. Its smooth taste goes very well with the mushrooms. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.

30 min

Medium

Ingredients

One whole rabbit
100ml of Extra Virgin Olive Oil from Spain
100g onions
150g green peppers
200g assorted mushrooms
2 cloves of garlic
150g tomatoes
Sprig of thyme
Bay leaves
Bunch of parsley
2 litres of stock (made from rabbit offcuts and mushrooms) or water
300g rice

**For the mushroom alioli (garlic mayonnaise) sauce:**

Eggs
Extra Virgin Olive Oil from Spain
Dried mushroom powder
Cloves of garlic
Salt

Nº de raciones: 4

30 min

Easy

Soupy rice with rabbit and mushrooms