Barley Vegetable Pockets

Ingredients

some pita bread
100 gr regular pearl barley
325 ml water
1 gr salt
60 ml lemon juice
8 gr sugar
30 ml soy sauce
16 ml sesame oil
65 gr carrots
60 gr green onion
4 gr mint leaves
3 gr parsley

Instructions

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 2.5 cups filling.