Ingredients for Barley Vegetable Pockets
- 1 cup Pearl Barley
- 2 cups Water
- 1/2 teaspoon Salt
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Sugar
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 cup chopped Carrot
- Green Onion
- 1/4 cup chopped Fresh Mint Leaves
- 1/4 cup chopped Fresh Parsley
- Salt And Pepper, to taste
- Pita Bread, for serving
- 1/2 cup chopped Red Onion
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How to Make Barley Vegetable Pockets
- Rinse 1 cup of barley under cold water.
- Combine 1 cup rinsed barley, 2 cups water, and 1/2 teaspoon salt in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- While barley cooks, whisk together 2 tablespoons lemon juice, 1 tablespoon sugar, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a small bowl.
- Add the lemon-soy mixture to the hot cooked barley and stir to combine.
- Let the barley mixture cool completely to room temperature.
- Once cooled, gently stir in 1 cup chopped carrots, 1/2 cup chopped red onion, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh parsley.
- Season with salt and pepper to taste.
- Spoon the barley filling into a serving bowl. Serve as a dip with warm pita bread halves, or spoon the mixture into pita bread pockets for individual servings.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
24g
Fat
4g
Carbs
13g
