Barley Vegetable Pockets

• Ready In: 1 hr
• 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.