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Lentil Barley Rice Cooker Meal
5 from 3 votes

Lentil Barley Rice Cooker Meal

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 4 servings
Course: Lunch
Cuisine: Vegan

Ingredients

  • 3/4 cup jasmine rice
  • 1/3 cup brown lentils I used French Green, or green lentils
  • 1/3 cup barley pearl works fine too, pot barley
  • water to fill to the 2.5 cup line on your rice cooker
  • 2 tbsp chicken bouillon powder or you can use broth instead of water, vegan
  • 1/2 tsp onion powder
  • 2 cloves garlic minced (I used dried garlic)
  • olive oil optional, 2 tsp
  • 1/2 cup green peas frozen

Instructions

    Cup of Yum
  1. Wash your jasmine rice, lentils, and pot barley and rinse 2-3x until the water is fairly clear. Add everything to the rice cooker pot and then add enough water until you reach the 2.5 line on your rice cooker pot (I just aimed between 2 and 3 since my pot doesn't have 2.5)
  2. Add vegan chicken bouillon powder, onion powder, and garlic and stir to combine. Add olive oil if you want here as well.
  3. Plug in your rice cooker and switch to cook and let it cook. See recipe note for different rice cooker and Instant Pot methods.
  4. Once it flips to "Keep Warm" DO NOT OPEN IT. Let it steam for at least another 20 minutes for the lentils and barley to full cook through.
  5. Once you've waited 20 minutes, open the lid and add your frozen peas and mix through to heat through the peas. Serve and enjoy!

Notes

  • This recipe is made with measurements for a pressurized rice cooker (with a steaming vent). I have a Tiger pressurized rice cooker, but this recipe should work with any of the same kind of rice cookers (Cuckoo, Zojirushi, Toshiba, etc)
  • Rice Cooker Types: If you have a non-pressurized rice cooker (your average rice cooker with a glass lid), up the water measurement to 3 cup line in your cooking pot as a lot more water steams out. Do not remove the lid once it flips to Keep Warm, allow to steam for 25-30 min for best results.
  • For Instant Pot Users: After rinsing your rice, lentils and barley, drain well (I just tip it sideways and carefully drain, no need to use a strainer. Add 2 cups water (same measurements for everything else), and pressure cook on Multigrain setting for 20 minutes. Let naturally release for at least 12-15 minutes for the barley to full cook through.