Barley and vegetable pie
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Barley and vegetable pie
  Barley    Pie    Vegetarian    Vegan    Vegetables  
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33045. Report a problem with this recipe.
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      Title: Barley and vegetable pie
 Categories: Vegetarian, Vegan, Main dish
      Yield: 6 Servings
 
      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
  




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Recipe ID 33045 (Apr 03, 2005)

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