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Bergamot Rice    Veg  HT  ACC  35mins

Serves 4         Hot Vegetarian Vegan Vegetables Grains herbs Edible Flowers Blossom Accompaniment Gluten Wheat Dairy Free Eggless

225g/8oz Wild Rice
2 tbsp Olive Oil
50g/2oz Mushrooms, thickly sliced
4 Baby Bergamot Leaves, finely shredded
25g/1oz Pitted Black Olives, roughly chopped
Salt and Black Pepper
1 tbsp Bergamot Petals


1. Place the rice in a pan of boiling water and cook for 25-30 minutes or until soft.

2. Meanwhile, heat the oil in a frying pan, add the sliced mushrooms and sauté gently for 5 minutes.

3. Once cooked, drain the rice and add to the mushrooms together with the bergamot leaves, olives, salt and pepper and mix well.

4. Stir in the bergamot petals just before serving

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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