Barley Vegetable Pockets
Yield
2 1/2 cupsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pearl barley
|
|
| 1 ⅓ | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
scallions, spring or green onions
finely sliced |
|
| ¼ | cup |
mint leaves
fresh, chopped |
*
|
| 2 | tablespoons |
parsley leaves
chopped, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pearl barley
|
|
| 315 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
scallions, spring or green onions
finely sliced |
|
| 59 | ml |
mint leaves
fresh, chopped |
*
|
| 3E+1 | ml |
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.
