Cereal Casserole with Vegetables

Bring the vegetable soup to a boil with curry and nutmeg (freshly grated). Mix in the rye meal and let it swell at low temperature for a little 20 min.

Stir occasionally so that the meal does not burn.

Clean the broccoli. Cut the roses into small pieces and blanch them briefly in boiling hot water with 1 pinch of iodized salt.

Remove peel from onions and garlic and chop finely. Clean carrots, scrape or remove peel and rinse. Remove peel from celery, rinse and dice with carrots.

Heat butter in a saucepan. Sauté onions and garlic in it. Add carrots and celery. Add water and cook for 5 minutes.

In the meantime, toast the pine and sunflower seeds in a small coated frying pan without fat.

Finely chop the parsley. Pepper, sour cream, parsley and half of the cheese in the rye porridge form. Stir well with the seeds.

Preheat the oven to 200 °C. Grease a gratin dish with a little butter.

Fill half of the cereal mixture into the form. Spread the vegetables evenly on top. Cover with the remaining amount and sprinkle with the remaining cheese. Bake on the middle shelf for about 20 minutes.

Info: One unit contains about 416 kilocalories, 21 g egg white, 21 g fat, 39 g carbohydrates and 13 g fiber.

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