The best delicious Barley And Vegetable Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Barley And Vegetable Pie recipe today!
Hello my friends, this Barley And Vegetable Pie recipe will not disappoint, I promise! Made with simple ingredients, our Barley And Vegetable Pie is amazingly delicious, and addictive, everyone will be asking for more Barley And Vegetable Pie.
What Makes This Barley And Vegetable Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Barley And Vegetable Pie.
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1 c Barley
3 c ;water
1 md Onion
2 md Carrots
2 md Parsnips
2 c Cabbage; chopped
1/2 c ;water (from cooking the
-vegetables)
2 tb Tamari
2 tb Nutritional yeast
1 ts Thyme
1/4 ts 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
From
Yields
6 Servings
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