1/3 cup brown or green lentils (I used French Green)
1/3 cup pot barley (pearl works fine too)
Water to fill to the 2.5 cup line on your rice cooker
2 tbsp vegan chicken bouillon powder (or you can use broth instead of water)
1/2 tsp onion powder
2 cloves garlic (minced (I used dried garlic))
Optional: 2 tsp olive oil
1/2 cup frozen green peas
Steps
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)
Add vegan chicken bouillon powder, onion powder, and garlic and stir to combine. Add olive oil if you want here as well.
Plug in your rice cooker and switch to cook and let it cook. See recipe note for different rice cooker and Instant Pot methods.
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.
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!
Reviews
Laura on 2026-01-01 (5 stars): My husband and I made this tonight in our Tiger rice cooker, and it was delicious! This will be a regular in our menu planning. Thank you--
Alice on 2025-09-09 (5 stars): Can you clarify the “multigrain” setting for Instant Pot? I don’t have that on mine. Should I just use regular pressure cook?
Sarah on 2024-05-22 (5 stars): This recipe is awesome! So easy to put together, plain but tasty and nutritious.
I substituted a teaspoon of Better than Bullion veggie base for the chick’n bullion powder. I also substituted 1/2 teaspoon ground ginger for the onion powder (and used 1/2 teaspoon garlic powder for the dried garlic).
I have a Toshiba rice cooker and used the “Mixed” setting. It’s a bit overcooked so next time I will try using the “White rice” setting.
Overall, I highly recommend this recipe. It is too easy to not try! Thank you, Lisa!
