Ingredients
-
1/2
-
1 1/3
-
1/4
-
1/4
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
2
-
-
-
-
Directions
Barley Vegetable Pockets, , 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 , 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 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
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Steps
|
1
Done
|
Combine Barley, Water and Salt in Saucepan; Bring to Boil. |
|
2
Done
|
Reduce Heat, Cover and Cook 45 Minutes or Until Barley Is Tender and Liquid Is Absorbed. |
|
3
Done
|
Combine Lemon Juice, Sugar, Soy Sauce and Sesame Oil; Add to Hot Cooked Barley. |
|
4
Done
|
Cool Barley Mixture to Room Temperature. |
|
5
Done
|
Then Stir in Carrot, Onion, Mint Leaves and Parsley. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Spoon Barley Filling Into Salad Bowl. |
|
8
Done
|
Serve as a Dip With Pita Bread Halves, or Serve in Pita Breads. |
