The best delicious Barley & Vegetable Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Barley & Vegetable Pie recipe today!
Hello my friends, this Barley & Vegetable Pie recipe will not disappoint, I promise! Made with simple ingredients, our Barley & Vegetable Pie is amazingly delicious, and addictive, everyone will be asking for more Barley & Vegetable Pie.
What Makes This Barley & Vegetable Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Barley & Vegetable Pie.
Ready to make this Barley & Vegetable Pie Recipe? Let’s do it!
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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
Yields
6 Servings
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