Barley Vegetable Pockets Recipe

Name: Barley Vegetable Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup regular pearl barley; 1 ⅓ cups water; ¼ teaspoon salt; ¼ cup fresh lemon juice; 2 teaspoons sugar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; ½ cup shredded carrot; ½ cup finely sliced green onion; ¼ cup chopped fresh mint leaves; 2 tablespoons chopped fresh parsley; salt and pepper; pita bread

Servings: persons

½ cup regular pearl barley
1 ⅓ cups water
¼ teaspoon salt
¼ cup fresh lemon juice
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
½ cup shredded carrot
½ cup finely sliced green onion
¼ cup chopped fresh mint leaves
2 tablespoons chopped fresh parsley
salt and pepper
pita bread

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.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup regular pearl barley, 1 ⅓ cups water, ¼ teaspoon salt, ¼ cup fresh lemon juice, and more.

Yes, Barley Vegetable Pockets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Vegetable Pockets

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