- 6 medium russet potatoes, roughly chopped
- 1 large rutabaga, roughly chopped
- 1/2 stick of margarine
- salt and pepper to taste
- 1 large onion, chopped
- 2 medium carrots, grated
- 1/2 pound mushrooms, sliced
- 1/2 tsp of allspice, paprika, and coriander
- 1/8 tsp nutmeg
- 1/2 cup sunflower seeds
- 1/2 cup quick or rolled oats
- 1/2 cup pearl barley
- 1/2 cup green lentils
- 1 1/2 cups vegetable stock
- 2 tsp molasses
- Preheat oven to 350 F.
- Boil water and add chopped potatoes and rutabaga.
- When rutabaga is soft, drain the pot and mash with margarine, salt, and pepper.
- Sauté onions, grated carrots, and sunflower seeds in oil until onions are soft.
- Add mushrooms, allspice, paprika, nutmeg, and coriander.
- Cover and cook until mushrooms release their juices.
- Add oats, barley, lentils, broth, and molasses. (Pre-cook lentils? I did, but not sure it's needed.)
- Bring the pan to a boil and then simmer, covered, until liquid is absorbed.
- Lightly oil a loaf pan or casserole dish. Add a layer of mashed potatoes and then fill with the barley mix. Cover with another layer of mash.
- Cover with foil and bake for 30 minutes. Then remove foil and broil until top is lightly browned.