Wednesday, January 5, 2011

Pearl Pie

I based this creation off of this and this recipe and used the leftover whole wheat pastry dough from my whole wheat pop-tart recipe.
3/4 cup pearl barley (also known as 'farro')
1 Tbl Olive Oil
2 Garlic cloves, minced
1 cup chopped scallions or something else you like from the onion family
1 cup ricotta substitute or something comparable you like (toffuti cream cheese? cashew cream?
1 batch of whole wheat pastry dough

Cover pearl barley with water for 30 minutes.  Drain.  Cover with 3 cups water and a dash of salt and bring to a boil.  Reduce heat and simmer, uncovered for 15-20 minutes.  Drain
Meanwhile saute mushrooms and onions in 1 Tbl Olive Oil until soft.  Add garlic at the end and heat till oils release being careful not to burn.
Stir up ricotta substitute while mushrooms cook.  Add all to the pearl barley and mix.  Roll out pastry dough and cut into two equal pieces for top and bottom of pie.  Spread filling on one part of dough, leaving a half inch border.  Top with other part of dough and press edges together to seal.  Cut a few lines in the top to vent while cooking.  Cook at 400 degrees F for about 45 minutes.

Ricotta Substitute
1/3 package firm tofu, drained
1 Tbl garlic powder
1 Tbl Olive Oil
1 tsp Oregano
1 tsp Basil
1 tsp Lemon Juice
Stir ingredients together.

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