---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGIBURGERS IN PITA BREAD
  Categories: Vegetables
       Yield: 14 servings
  
       3 c  Water
     2/3 c  Pearl barley
     2/3 c  Brown lentils
     2/3 c  Long-grain brown rice
     1/4 c  Vegetable oil
       2 c  Carrots, grated
       1 c  Onion, chopped
       1 c  Celery, chopped
     1/4 c  Sunflower seeds, shelled
       1 tb Garlic, minced
       1 tb Basil, fresh, chopped
            -or 1 ts dried, crumbled
       2 ts Thyme, fresh, chopped
            -or 1/2 ts dried, crumbled
       2 ts Oregano, fresh, chopped
            -or 1/2 ts dried, crumbled
      14    Pita bread rounds
       4    Eggs, large; beaten to blend
       7 tb All-purpose flour
            Vegetable oil
            Lettuce leaves
            Sliced tomatoes
  
   Bring 3 c water to boil in a heavy large pot.  Stir in barley, lentils,
   and rice.  Reduce heat to low.  Cover and cook until grains are tender,
   about 40 minutes.  Transfer to large bowl.  Drain; cool.
   
   Heat 1/4 c oil in a heavy large skillet over medium-low heat.  Add
   carrots, onion, celery, sunflower seeds, and garlic and saute until
   vegetables are tender, about 12 minutes.  Add to grains and cool.  Mix in
   basil, thyme, and oregano.  Season with salt and pepper.  (Can be made 1
   day ahead.  Cover and refrigerate.)
   Preheat oven to 300F.  cut tops off pita rounds to form pockets.  Wrap in
   foil an place in oven to warm.
   Stir beaten eggs and flour into grain mixture.  Press 1/2 c mixture
   between palms of hands to form patty.  Repeat with remaining mixture.
   Heat film of oil in heavy nonstick skillet over medium-high heat.  Add
   patties in batches and cook until golden brown and heated through, about 5
   minutes per side.
   Place 1 patty in each pita round.  Top with lettuce and tomatoes and
   serve.
  
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