Barley Vegetable Pockets
Barley Vegetable Pockets
[code]Recipe By : Life & Times: Idaho State Journal: 6-30-99
Serving Size : 1 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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1/2 cup regular pearl barley
1 1/3 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup shredded carrots
1/2 cup finely sliced green onion
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh parsley
salt and pepper -- to taste
pita bread[/code]
Combine barley, water and salt in saucepan; bring to boil. Reduce heat,
cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked
barley. cool barley mixture to room temperature. Then stir in carrot, onion,
mint leaves and parsley. Season with salt and pepper. Spoon barley filling
into salad bowl. Serve as a dip with pita bread halves, or serve in pita
breads. Makes about 2 1/2 cups filling.
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