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“A tasty rice salad with bergamot petals”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer rice in a pan of boiling water for 25 - 30 minutes until soft, then drain.
  2. Place the sliced mushrooms in a frying pan with the olive oil and cook gently for 4 minutes.
  3. Add the bergamot leaves and olives and mix together.
  4. Season to taste with salt and freshly ground pepper.
  5. Add the cooked rice to the mushrooms and other ingredients and toss together.
  6. Mix in the bergamot petals.

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