Bergamot Rice Salad

• 250 g wild rice
• 125 g mushrooms, thickly sliced
• 2 tablespoons olive oil
• 4 bergamot leaves, thinly shredded
• 115 g black olives
• salt & freshly ground black pepper
• 1 -2 tablespoon bergamot petals

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.

wild rice, mushrooms, olive oil, bergamot leaves, black olives, salt, bergamot petals

Taken from www.food.com/recipe/bergamot-rice-salad-238514 (may not work)