| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Vegetables |
14 |
servings |
INGREDIENTS
| 3 |
c |
Water |
| 2/3 |
c |
Pearl barley |
| 2/3 |
c |
Brown lentils |
| 2/3 |
c |
Long-grain brown rice |
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Carrots; grated |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Celery; chopped |
| 1/4 |
c |
Sunflower seeds; shelled |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Basil; fresh, chopped or 1 ts dried, crumbled |
| 2 |
ts |
Thyme; fresh, chopped or 1/2 ts dried, crumbled |
| 2 |
ts |
Oregano; fresh, chopped or 1/2 ts dried, crumbled |
| 14 |
|
Pita bread rounds |
| 4 |
|
Eggs; large, beaten to blend |
| 7 |
tb |
All-purpose flour |
|
|
Vegetable oil |
|
|
Lettuce leaves |
|
|
Sliced tomatoes |
INSTRUCTIONS
Bring 3 c water to boil in a heavy large pot. Stir in barley, lentils, and
rice. Reduce heat to low. Cover and cook until grains are tender, about 40
minutes. Transfer to large bowl. Drain; cool.
Heat 1/4 c oil in a heavy large skillet over medium-low heat. Add carrots,
onion, celery, sunflower seeds, and garlic and saute until vegetables are
tender, about 12 minutes. Add to grains and cool. Mix in basil, thyme, and
oregano. Season with salt and pepper. (Can be made 1 day ahead. Cover and
refrigerate.) Preheat oven to 300F. cut tops off pita rounds to form
pockets. Wrap in foil an place in oven to warm. Stir beaten eggs and flour
into grain mixture. Press 1/2 c mixture between palms of hands to form
patty. Repeat with remaining mixture. Heat film of oil in heavy nonstick
skillet over medium-high heat. Add patties in batches and cook until golden
brown and heated through, about 5 minutes per side. Place 1 patty in each
pita round. Top with lettuce and tomatoes and serve.
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug
24, 1998, converted by MM_Buster v2.0l.
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