Barley & vegetable pie

Yield: 6 Servings

Measure Ingredient
1 cup Barley
3 cups ;water
1 medium Onion
2 mediums Carrots
2 mediums Parsnips
2 cups Cabbage; chopped
½ cup ;water (from cooking the vegetables)
2 tablespoons Tamari
2 tablespoons Nutritional yeast
1 teaspoon Thyme
¼ teaspoon Caraway seeds
Egg replacer for 1 egg
1 Double crust 10-inch whole wheat pie shell, unbaked

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

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