Barley Vegetable Pockets

Name: Barley Vegetable Pockets
Ingredients: 12 cup regular pearl barley; 1 13 cups water; 14 teaspoon salt; 14 cup fresh lemon juice; 2 teaspoons sugar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 12 cup shredded carrot; 12 cup finely sliced green onion; 14 cup chopped fresh mint leaves; 2 tablespoons chopped fresh parsley; salt and pepper; pita bread

13 ingredients

8 steps

Ingredients

12 cup regular pearl barley
1 13 cups water
14 teaspoon salt
14 cup fresh lemon juice
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
12 cup shredded carrot
12 cup finely sliced green onion
14 cup chopped fresh mint leaves
2 tablespoons chopped fresh parsley
salt and pepper
pita bread

Directions

1

Combine barley, water and salt in saucepan; bring to boil.
2

Reduce heat, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
3

Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked barley.
4

Cool barley mixture to room temperature.
5

Then stir in carrot, onion, mint leaves and parsley.
6

Season with salt and pepper.
7

Spoon barley filling into salad bowl.
8

Serve as a dip with pita bread halves, or serve in pita breads.