Recipe - Vegiburgers In Pita Bread

3 cup Water
2/3 cup Pearl barley
2/3 cup Brown lentils
2/3 cup Longgrain brown rice
One fourth cup Vegetable oil
2 cup Carrots; grated
1 cup Onion; chopped
1 cup Celery; chopped
One fourth cup Sunflower seeds; shelled
1 tablespoon Garlic; minced
1 tablespoon Basil, fresh; chopped
1 teaspoon dried; crumbled
2 teaspoon Thyme, fresh; chopped
One half teaspoon Dried; crumbled
2 teaspoon Oregano, fresh; chopped
One half teaspoon Dried; crumbled
14 Pita bread rounds
4 lg Eggs; beaten to blend
7 tablespoon Allpurpose flour
Vegetable oil
Lettuce leaves
Sliced tomatoes

Bring 3 cup 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 One fourth cup oil in a heavy
large skill over mediumlow 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 One half c
mixture between palms of hands to form patty. Repeat with remaining
mixture. Heat film of oil in heavy nonstick skillet over mediumhigh 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.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip