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Sunflower Seed Casserole

2 cups sunflower seeds
2 cups cashews
3/4 cup water
1 cup onion, finely chopped
1 cup mushrooms, finely chopped
5 cups cooked brown rice
2-1/2 teaspoon vegetarian broth powder
3 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1/4 teaspoon garlic powder
Salt to taste

1. Finely grind the sunflower seeds in a food processor. Place them in a large bowl.
2. Blend together cashews and water in the food processor until smooth.
3. Combine all ingredients. Mix thoroughly. Place in a greased 13 x 9 x 2-inch baking pan. Bake at 325*F (160*C), covered, for 45 minutes. Remove cover and continue baking an additional 45 minutes.

Makes 6 to 8 servings.