I originally created this wild rice as a side dish for Thanksgiving for my vegetarian guests. The mushrooms taste rounded, savory and laced with fresh rosemary and thyme. The lemon adds a note of brightness at the end.
0
52
Time to share this with your friends on social media. networks
Forgot your password?
Enter your email address in the field. After that, you will receive an email with further instructions on how to reset your password.
Create a new password.
Comments