Title: Vegiburgers in pita bread
 Categories: Vegetables
      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
           -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.