Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 46.0 (servings)



Coarsely grind whole grains in a grain mill. Remove the skin from the onions and finely dice them, remove the skin from the carrots and finely grate them. Clean leeks, cut rings about 1 mm wide and rinse thoroughly. Clean the peppers, rinse and cut into very small cubes.

Heat the oil in a saucepan and cook the onion cubes until translucent. Sprinkle in the grated carrots, diced peppers and the green seed meal and stir-fry until the grain has a nutty aroma. Extinguish with the vegetable soup and simmer all together over medium heat, stirring throughout, for about 5 minutes.

Stir in the leek rings, leave the saucepan on the off heat and put a lid on. Allow the cereal to swell for 20 min, pour into a large enough bowl and cool for 20 min. Stir frequently in between.

Add the eggs and breadcrumbs to the lukewarm mixture and season with salt, pepper and paprika.

Grease a 25 cm loaf pan with butter and sprinkle with breadcrumbs. Spread half of the cereal mixture into the mold with a tablespoon. Then, with a spoon, make a slight furrow in the center of the filled amount and place the hard-boiled eggs lengthwise inside. Pour the remaining cereal mixture on top of the eggs mold and smooth.

Fill a larger ovenproof dish with water and place the loaf pan in it so that it is two-thirds full.

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