This vegetarian pot pie is topped with a whole-wheat biscuit dough that is flaky and irresistible, but with a little more tooth than the standard fare. Amaranth and millet grits function as the thickeners. The filling uses a mix of frozen vegetables so that it only takes 30 minutes of prep time to pull together but you can use a mix of fairly quick cooking vegetables instead. You’ll need 2 lb. diced onions, bell peppers, asparagus, green beans, broccoli florets, cauliflower florets, and/or sugar snap peas. For even cooking, make sure you cut the florets into very small pieces.
This recipe is excerpted fromGrain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. Read ourreview.
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