This bright Instant Pot gluten-free vegan lemon pepper rice has a beautiful blend of tart lemon juice, spicy fresh black pepper, and earthy black sesame seeds. The final additions of dried garlic flakes and black sesame really make a difference – white sesame can be used instead, but they are a little more waxy and lack the depth of flavor of the black seeds. This dish goes well with stir fries and fresh salads!
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2 tbs avocado oil
½ yellow onion, chopped
2 cups uncooked long grain white rice
1 ¾ cups vegetable broth
¼ cup lemon juice
1 tsp fresh black pepper
1 tsp dried garlic flakes
1 tsp black sesame seeds
Himalayan salt, to taste
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*Receipts will come from ISIPP.
Set the Instant Pot on Sauté. Add in avocado oil and chopped onions, and sauté until translucent and soft – about 2-3 minutes.
Turn off Instant Pot, add in white rice, vegetable broth, lemon juice, and black pepper. Stir until just combined.
Close and lock lid, and use the Rice mode to cook. After the Instant Pot beeps, allow to naturally release for ten minutes.
Open lid, top with garlic flakes, black sesame seeds, and salt to taste. Serve warm!
This recipe is also tasty leftover with some extra vegetable broth for an easy, flavorful soup!
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