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Ingredientes
- 1 c. Barley
- 3 c. ,water
- 1 med Onion
- 2 med Carrots
- 2 med Parsnips
- 2 c. Cabbage, minced
- 1/2 c. ,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 x Double crust 10-inch whole wheat pie shell, unbaked
Direcciones
- 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 possibly till 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, till they are tender-crisp.
- Mix together the cooked barley and vegetables. Add in the remaining ingredients. Mix well.
- Spread the mix 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 min, or possibly till the crust is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 342mg | 14% |
| Potassium 232mg | 7% |
| Total Carbs 32.78g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.68g | 2% |
| Protein 4.55g | 7% |
