Sage & Lemon Chicken Rice

0 0
Sage & Lemon Chicken Rice

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tablespoon Olive oil
1 large White onion
10 cremini Mushrooms
2 cloves Garlic
To taste Salt and pepper
1 teaspoon dried Sage
1/2 cup Cranberries
1 cup Brown rice
1/2 cup Wild rice
200 g Vegan chicken
2 teaspoons Vegetable powder
1 Lemon
Topping:
1 tablespoon Olive oil
1 tablespoon Vegetable butter
1 cup Breadcrumbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Kid-Friendly

Sage and lemon is one of the most attractive combinations of French and Quebec cuisine. This mix of brown and wild rice adds a layer of nuttiness to the vegan chicken, in an incredibly well balanced dish.

  • 40 minutes
  • Serves 4
  • Easy

Ingredients

  • Topping:

Directions

Share

This delicious dish can be enjoyed at any time of the year: sweet and tangy, it features a sage and lemon base, with the addition of cranberries and mushrooms. Here, I have used brown rice and wild rice to add a nutty flavour. To garnish and add body to the dish, I have toasted some breadcrumbs in a little oil and vegetable butter.

If you prefer a milder flavour, you can substitute the lemon juice and zest with orange.

To prepare sage & lemon chicken rice, start by stir-frying the onion. Then, season with sage, salt, and pepper. Add the rice and cranberries, then add the vegetable broth. Add the vegan chicken pieces, and cook until the rice is tender. Drizzle with lemon juice and maple syrup.

On the side, heat oil and vegetable butter, then stir in the breadcrumbs. When slightly golden, stir into the rice and serve hot.

(Visited 63 times, 1 visits today)

Steps

1
Done
10 minutes

Slice and dice

Peel the onion and garlic and dice Them thinly. Rinse well the mushrooms, then slice them or quarter them. Peel the lemon with the help of a carrot peeler, thinly slice the zest and, finally, squeeze the lemon and transfer its juice to a glass.

2
Done
5 minutes

Stir-fry and toast

Heat the oil in a large casserole or French oven. Add the onion and garlic, and cook for 1 minute until the onion becomes translucent. Season with salt, pepper, and ground sage. Stir in the mushrooms and add the rice. Mix well and cook for 1 minute. Finally, add the cranberries.

3
Done
20 minutes

Cook the rice

Add 3 cups water and the vegetable powder. Mix well and turn the heat to medium. Add the vegan chicken fillets and cook for 20 minutes, until the rice softens.

4
Done
5 minutes

Prepare the topping and mix

While the rice is cooking, prepare the topping: heat the olive oil and vegetable butter in a saucepan. When they are melted, stir with a tablespoon to mix them well and then pour the breadcrumbs in. Cook for 2-3 minutes, until the breadcrumbs absorb all the liquid and start to golden. Set aside. As the rice is cooked, pour the breadcrumbs in the casserole and mix well to absorb all the excess moisture.

5
Done

Serve and enjoy!

Serve your chicken rice hot!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Rice noodles and vegan shrimps
next
Spicy Chocolate Peaches
previous
Rice noodles and vegan shrimps
next
Spicy Chocolate Peaches

Add Your Comment