INGREDIENTS
1/4 cup
wild rice
1/4 cup
brown rice
2 cups
vegetable broth
4
large portobello caps
1 tbsp
olive oil (plus a little extra)
1
small onion (diced)
2
garlic cloves (minced)
1 tbsp
fresh rosemary (finely chopped)
1/4 cup
chopped walnuts
1 tbsp
nutritional yeast flakes
1/2 tbsp
lemon juice
2 tbsp
chopped fresh parsley