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Vegiburgers in Pita Bread

3 cups water
2/3 cup pearl barley
2/3 cup brown lentils
2/3 cup long-grain brown rice
1/4 cup vegetable oil
2 cups carrots, grated
1 cup onion, chopped
1 cup celery, chopped
1/4 cup sunflower seeds, shelled
1 tablespoon garlic, minced
1 tablespoon fresh basil, or 1 ts dried
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 teaspoons fresh oregano, or 1/2 teaspoon dried
14 pita bread rounds
4 large eggs, beaten to blend
7 tablespoons 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.


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