This Instant Pot gluten-free vegan garlic millet rice pilaf is full of texture and flavor. The millet adds both nutrient value with protein and fiber, but also a fun textural component to the rice with the round shape. The fresh and powdered garlic really kicks up the garlic flavor in this dish. Millet is a seed, not a grain, so the release time at the end is a timed natural release to allow for the seeds to soften up just a touch more without cooking too much.
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2 tbs olive oil
½ yellow onion, chopped
1 head of garlic, minced
2 tsp garlic powder
1 cup dried millet
1 cup dried white rice
2 cups vegetable broth
1 tsp Himalayan salt
1 tsp white pepper
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*Receipts will come from ISIPP.
Select the Sauté option on the Instant Pot, add in olive oil, onion, and garlic. Cook until translucent and aromatic (about 3-4 minutes), then turn Instant Pot off.
Rinse the millet and rice until the water runs clear. Add in millet and rice mixture to the pot with the vegetable broth and garlic powder. Give it a quick stir to combine.
Close Instant Pot lid and lock it. Cook on Manual High pressure for 4 minutes. Allow to release naturally for 2 minutes, then quick release for the rest.
Salt and pepper to taste, and serve warm.
Top with toasted pine nuts, slivered almonds, or fresh herbs for a nice, tasty touch. This recipe lends itself well to doubling.
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