INGREDIENTS
1/4 cup
cashews
2 lb
russet potatoes
2 cups
cooked brown rice
4 cups
button mushrooms
4 cups
vegetable broth
1/2 tsp
dried sage
1/2 tsp
dried marjoram
1/2 tsp
dried thyme
1 clove
garlic
2 tbsp
lime juice
1/8 tsp
black pepper
1 serving
sea salt