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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is a perfect alternative for the vegetarians amongst us, or just for something different. All my friends, even the meat eaters, love it! Ingredients:
1/2 cup shelled pumpkin seeds |
1/2 cup shelled sunflower seeds |
1/4 cup butter |
1 cup minced onion |
3/4 cup sliced celery |
3/4 cup grated carrot |
1 teaspoon ground cardamom |
1 tablespoon dried thyme |
2 tablespoons chopped fresh parsley |
2 bay leaves |
1 loaf whole-grain bread, cut into bite-sized pieces |
1 cup wheat and barley nugget cereal (e.g. grape-nuts™) |
1/4 cup dried cranberries |
salt and ground black pepper to taste |
2 egg, beaten |
2 cups vegetable broth |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
2. Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
3. Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
4. Bake in preheated oven until browned, about 30 minutes.
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