---------- Recipe via Meal-Master (tm) v8.01
       Title: Vegiburgers in Pita Bread
  Categories: Veg-cook, August
       Yield: 14 servings
       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.
   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