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  • Barley And Vegetable Pie

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    Barley And Vegetable Pie
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Barley
    • 3 c. ,water
    • 1 med Onion
    • 2 med Carrots
    • 2 med Parsnips
    • 2 c. Cabbage, minced
    • 1/2 c. ,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 x Double crust 10-inch whole wheat pie shell, unbaked

    Directions

    1. 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 possibly till the water is absorbed.
    2. Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, till they are tender-crisp.
    3. Mix together the cooked barley and vegetables. Add in the remaining ingredients. Mix well.
    4. Spread the mix into an uncooked 10-inch pie shell.
    5. Cover with the top crust. Cut a whole into the top crust to let steam escape.
    6. Bake at 375 degrees for 35 min, or possibly till the crust is golden.

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