Barley Vegetable Pockets

Top Review by Eve Hyde

This was a nice change of pace and I liked the fact that I can serve it at room temp or chilled. Good crunchy veggies and the fresh mint (which grows in my garden with abandon) added a great touch. I can see adding other crunchy veggies such as julienne snow peas and summer squash. I plopped it in a big salad for a lunch and I used it in pocket bread too. I liked it but the fam, who are a bunch of picky eaters, were not so "enamored" of it. I will make it again and probably eat it all myself.

Ingredients Nutrition


  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.

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