Barley & Vegetable Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Barley,
3 cup: , water
1 medium: Onion,
2 medium: Carrots,
2 medium: Parsnips,
2 cup: Cabbage, chopped
1/2 cup: , water (from cooking the vegetables)
2 tbsp: Tamari,
2 tbsp: Nutritional yeast,
1 tsp: Thyme,
1/4 tsp: Caraway seeds,
Egg replacer for 1 egg,
1: Double crust 10-inch whole wheat pie shell, unbaked
Directions:
Wash the barley. Place it in a large kettle with the water, and
bring to a boil. Lower heat, cover and simmer for 1 hour, or until
the water is absorbed.
Whle the barley is cooking, prepare the vegetables: chop the onion
and slice the carrots and parsnips, and steam them, along with the
cabbage, until they are tender-crisp.
Mix together the cooked barley and vegetables. Add the remaining
ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top crust to let steam
escape.
Bake at 375 degrees for 35 minutes, or until the crust is golden
brown.
From the files of DEEANNE
Source from luhu.jp
bring to a boil. Lower heat, cover and simmer for 1 hour, or until
the water is absorbed.
Whle the barley is cooking, prepare the vegetables: chop the onion
and slice the carrots and parsnips, and steam them, along with the
cabbage, until they are tender-crisp.
Mix together the cooked barley and vegetables. Add the remaining
ingredients. Mix well.
Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top crust to let steam
escape.
Bake at 375 degrees for 35 minutes, or until the crust is golden
brown.
From the files of DEEANNE
Source from luhu.jp