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
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.
Yields
14 Servings