Ingredients
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1 tablespoon Olive oil
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1 large White onion
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10 cremini Mushrooms
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2 cloves Garlic
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To taste Salt and pepper
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1 teaspoon dried Sage
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1/2 cup Cranberries
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1 cup Brown rice
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1/2 cup Wild rice
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200 g Vegan chicken
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2 teaspoons Vegetable powder
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1 Lemon
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Topping:
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1 tablespoon Olive oil
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1 tablespoon Vegetable butter
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1 cup Breadcrumbs
Directions
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.
Steps
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1
Done
10 minutes
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Slice and dicePeel 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
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Stir-fry and toastHeat 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
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Cook the riceAdd 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. |
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4
Done
5 minutes
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Prepare the topping and mixWhile 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. |
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5
Done
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Serve and enjoy!Serve your chicken rice hot! |
