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Mushroom and Barley Pot Pie Recipe

   
 

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     Mushroom and Barley Pot Pie

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6

Ingredients
1C water
1/2C pearl barley
2T olive oil
1 onion finely chopped
2 carrots cut into 1 inch pieces
4 oz brown mushrooms sliced
1/4C dry white wine
3T flour
1/2 tsp dried thyme
 
4C vegetable broth
1 15oz can great northern white beans
2 sheets refrigerated pie dough or double crust pie dough

Instructions
Bring water to a boil in small saucepan. Add barley, cover and simmer until liquid is absorbed and barley is tender about 35 minutes. Uncover.
Heat oil in large saucepan over med heat. Add onions, carrots and mushrooms. Saute until tender, about 8 minutes. Add wine. Cook until liquid evaporates. Add flour and thyme. Stir 2 minutes. Gradually whisk in broth. Cook until slightly thickened about 5 minutes. Stir in barley and beans. Season to taste with salt and pepper.
Preheat oven to 425 degrees. Use 12oz ramekins or ovenproof bowls as a guide to cut out circles from pie dough. Spoon barley mixture into ramekins. Place pastry circles atop barley mixture. Cut vents in dough. Arrange ramekins on rimmed baking sheet.
Bake until top is golden brown and filling is bubbling about 30 minutes. Cool slightly before serving. 344 calories, 5g protein, 44g carbohydrates, 4g fiber, 17g fat (6g saturated), 5mg cholesterol, 889mg sodium


Originally Submitted
3/21/2013





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