Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing
Number of Servings
Serves 5
Ingredients
  • 1 cup Ezekiel 4:9 Flax Sprouted Whole Grain Cereal
  • 2 cups wild rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • [q:1/2] cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or [q:1/2] tsp dried thyme)
  • [q:1/2] tsp ground black pepper
  • [q:1/4] tsp sea salt (adjust to taste)
  • 2 cups vegetable broth (low sodium)
  • [q:1/4] cup parsley, chopped
  • [q:1/4] cup pecans or walnuts, chopped (optional for extra crunch)
Directions
  1. Preheat the oven to 350°F
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Meanwhile, heat vegetable broth in a saucepan add wild rice when boiling, and then turn it down to low and cook until the broth has evaporated.
  4. Add the mushrooms and garlic to the skillet with the vegetables, cooking for another 3 to 4 minutes until the mushrooms release their moisture.
  5. Stir in the Ezekiel 4:9 Flax Sprouted Whole Grain Cereal, thyme, pepper, and salt. Mix well to combine.
  6. Gradually pour the vegetable broth and rice into the skillet, stirring frequently. Cook until the mixture begins to thicken.
  7. Remove from heat and stir in the chopped parsley (and nuts if using).
  8. Transfer the mixture to a lightly greased baking dish and bake for 20 minutes, until the top is slightly golden and crispy.
  9. Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition Info
Made with pecans: 452 Calories, 14 g Protein, 0 mg Cholesterol, 82 g Carbohydrates, 5 g Total sugars (1 g Added sugars), 10 g Fiber, 10 g Total fat (1 g sat), 314 mg Sodium, [nut:4] Vitamin K, Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Magnesium, Zinc, [nut:2] Vitamin B6, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Potassium