Barley Vegetable Pockets

Submitted by Dancer

• Ready In: 1hr
• Ingredients: 13
• Yields: 2 1/2 cups filling.

ingredients

• 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 carrot
• 1⁄2 cup finely sliced green onion
• 1⁄4 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.

Reviews

[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.

 

[Is This Really Nece]

A nice lunch recipe. The lemon juice gives it a nice tang and the mint adds just a bit of zing. However, the final result still tastes a bit flat.