Barley Vegetable Pockets

1 hours Prep: 15 minutes Cook: 45 minutes

141 calories per serving view nutrition facts

2 1/2 cups suggest servings

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Ingredients

1/2	cup	pearl barley
1 1/3	cups	water
1/4	teaspoon	salt
1/4	cup	lemon juice
2	teaspoons	sugar
2	tablespoons	soy sauce
1	tablespoon	sesame oil
1/2	cup	carrots	shredded
1/2	cup	scallions, spring or green onions	finely sliced
1/4	cup	mint leaves	fresh, chopped
2	tablespoons	parsley leaves	chopped, fresh
1	x	salt and black pepper	to taste
1	x	pita bread

Directions

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.

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Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 141 22% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 618mg	26%
Total Carbohydrate 26.0g	9%
Dietary Fiber 5.0g	20%
Sugars 4.0g
Protein 3.0g	7%

Vitamin A	60%		Vitamin C	21%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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