*  Exported from  MasterCook  *
 
                          Barley Vegetable Pockets
 
 Recipe By     : Life & Times: Idaho State Journal: 6-30-99
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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 carrots
      1/2  cup           finely sliced green onion
      1/4  cup           chopped fresh mint leaves
    2      tablespoons   chopped fresh parsley
                         salt and pepper -- to taste
                         pita bread
 
 Combine barley, water and salt in saucepan; bring to boil. Reduce heat,
 cover and cook 45 minutes or until barley is tender and liquid is absorbed.
 Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked
 barley. cool barley mixture to room temperature. Then stir in carrot, onion,
 mint leaves and parsley. Season with salt and pepper. Spoon barley filling
 into salad bowl. Serve as a dip with pita bread halves, or serve in pita
 breads. Makes about 2 1/2 cups filling.
 
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