INGREDIENTS
1 1/2 tsp
ancho chile powder
2 1/2 cups
cooked brown rice
3 tbsp
dry sherry
1 cup
fresh parsley
1/2 tsp
garlic powder
4 cups
mushrooms
1 tsp
olive oil
1 oz
parmesan cheese
1/2 tsp
black pepper
6
red bell peppers
1/4 tsp
salt
3/4 cup
shallots
1/4 cup
slivered almonds
1 cup
tomato juice