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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
1 ts dried; crumbled
2 ts Thyme, fresh; chopped
1/2 ts Dried; crumbled
2 ts Oregano, fresh; chopped
1/2 ts Dried; crumbled
14 Pita bread rounds
4 lg Eggs; beaten to blend
7 tb All-purpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes
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 4
minutes. Transfer to large bowl. Drain; cool. Heat 1/4 c oil in a heavy
large skill 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.
Yields
14 Servings
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