How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Barley with Vegetables (Cooked in a Rice Cooker)?

You need 9 ingredients. The key ingredients include: 1 cup pearl barley, 2 cups vegetable stock, 1 large onions chopped, 2 each tomatoes ripe, diced, and more.

Is Barley with Vegetables (Cooked in a Rice Cooker) suitable as vegetarian?

Yes, Barley with Vegetables (Cooked in a Rice Cooker) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Barley with Vegetables (Cooked in a Rice Cooker)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley with Vegetables (Cooked in a Rice Cooker)

Name: Barley with Vegetables (Cooked in a Rice Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 2 cups vegetable stock; 1 large onions chopped; 2 each tomatoes ripe, diced; 8 ounces mushrooms, canned drained; 1 tablespoon worcestershire sauce vegan; 1/2 teaspoon garlic powder; 1 teaspoon parsley leaves dried; 1 x black pepper to taste

Try this homemade Barley with Vegetables (Cooked in a Rice Cooker) recipe the whole family will love. Made with pearl barley, vegetable stock, onions an…

This Barley with Vegetables (Cooked in a Rice Cooker) relies on simple, everyday ingredients such as pearl barley, vegetable stock, large onions chopped and each tomatoes ripe, diced. It comes together quickly and makes 4 servings, at about 51 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 cup pearl barley
2 cups vegetable stock
1 large onions chopped
2 each tomatoes ripe, diced
8 ounces mushrooms, canned drained
1 tablespoon worcestershire sauce vegan
1/2 teaspoon garlic powder
1 teaspoon parsley leaves dried
1 x black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
51 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Barley with Vegetables (Cooked in a Rice Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions