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barley & vegetable pie

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Zinc, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Barley

  2. 3 cups ;water

  3. 1 medium Onion

  4. 2 mediums Carrots

  5. 2 mediums Parsnips

  6. 2 cups Cabbage; chopped cup ;water (from cooking the vegetables)

  7. 2 tablespoons Tamari

  8. 2 tablespoons Nutritional yeast

  9. 1 teaspoon Thyme teaspoon Caraway seeds Egg replacer for 1 egg

  10. 1 Double crust 10-inch whole wheat pie shell, unbaked

Instructions Jump to Ingredients ↑

  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 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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