Barley Vegetable Pockets Recipe

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Barley Vegetable Pockets
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  1. Combine barley, water and salt in saucepan; bring to boil.
  2. Reduce heat, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked barley.
  4. Cool barley mixture to room temperature.
  5. Then stir in carrot, onion, mint leaves and parsley.
  6. Season with salt and pepper.
  7. Spoon barley filling into salad bowl.
  8. Serve as a dip with pita bread halves, or serve in pita breads.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10.61 Kcal (44 kJ)
Calories from fat 5.13 Kcal
% Daily Value*
Total Fat 0.57g 1%
Sodium 111.28mg 5%
Potassium 32.49mg 1%
Total Carbs 1.1g 0%
Sugars 0.52g 2%
Dietary Fiber 0.38g 2%
Protein 0.22g 0%
Vitamin C 2.5mg 4%
Vitamin A 0.1mg 5%
Iron 14.9mg 83%
Calcium 8.8mg 1%
Amount Per 100 g
Calories 42.55 Kcal (178 kJ)
Calories from fat 20.56 Kcal
% Daily Value*
Total Fat 2.28g 1%
Sodium 446.21mg 5%
Potassium 130.29mg 1%
Total Carbs 4.4g 0%
Sugars 2.09g 2%
Dietary Fiber 1.53g 2%
Protein 0.87g 0%
Vitamin C 10mg 4%
Vitamin A 0.6mg 5%
Iron 59.5mg 83%
Calcium 35.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
  • 0

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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