Barley with Vegetables (Cooked in a Rice Cooker)
Yield
1 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
parsley leaves
dried |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 473 | ml |
vegetable stock
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
tomatoes
ripe, diced |
|
| 231.2 | ml/g |
mushrooms, canned
drained |
|
| 15 | ml |
worcestershire sauce
vegan |
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
parsley leaves
dried |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Put all in rice cooker and stir.
Put on cover and turn to COOK.
Will be ready in about 45 minutes.
Can probably do this on the stove as well.
Just bring to a boil, turn down to low and simmer for 45 minutes.
