Barley and vegetable pie Recipe

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Barley and vegetable pie

Artist:	_	Yield:	6
Categories:	Entrees, Tarts & Pies, Vegetarian	Rating:	0
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Ingredients:

1	cup	Barley
3	cup	Water
1	med	Onion
2	med	Carrots
2	med	Parsnips
2	cup	Cabbage, chopped
1/2	cup	Water (from cooking the
		-vegetables)
2	tbsp	Tamari
2	tbsp	Nutritional yeast
1	tsp	Thyme
1/4	tsp	Caraway seeds
		Egg replacer for 1 egg
1		Double crust 10-inch whole
		-wheat pie shell, unbaked

Procedures:

1	Wash the barley.
2	Place it in a large kettle with the water, and bring to a boil.
3	Lower heat, cover and simmer for 1 hour, or until the water is absorbed.
4	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.
5	Mix together the cooked barley and vegetables.
6	Add the remaining ingredients.
7	Mix well.
8	Spread the mixture into an uncooked 10-inch pie shell.
9	Cover with the top crust.
10	Cut a whole into the top crust to let steam escape.
11	Bake at 375 °F for 35 minutes, or until the crust is golden brown