Sage & Lemon Chicken Rice

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Sage & Lemon Chicken Rice

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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
1 tablespoon Olive oil
1 tablespoon Vegetable butter
1 cup Breadcrumbs

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  • 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


  • Topping:



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.

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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.

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.

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.

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.


Serve and enjoy!

Serve your chicken rice hot!


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.

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