My office-mate raved about Quorn and my parents used it when I visited them in Florida; it was time for me to try it myself. Quorn is a fungus-based meat substitute. The “chik’n tenders” version of it looks, tastes and feels remarkably like chicken.
I picked up an Easy Chicken Biryani recipe from my store, the Willy Street Co-op in Madison, WI. I followed the recipe to the t, just replacing the chicken with Quorn chik’n tenders.
Willy St. Co-op Easy Chicken Biryani
2 T ghee or vegetable oil
1 medium onion, thinly sliced
1/4 t ground cumin
1/4 t ground cardamom
1/4 t black pepper
1/8 t ground cloves
1/4 t cinnamon
2 bay leaves
1 t fresh ginger, minced
1 t minced garlic
1/4 t turmeric
12 oz. chicken pieces, bite-sized, OR Quorn
1 c brown or white basmati rice
2 c water
1 t salt
1 c frozen peas
1/2 c plain yogurt
Saute your onions for about 5 minutes. Add ginger, garlic, and spices and saute for another 1-2 minutes. Add chicken and cook until it’s opaque (or just throw in your Quorn and continue immediately). Add water and salt and bring to a boil. Stir in rice. Cover and reduce heat. Simmer 15 minutes for white rice, 35 for brown. When rice is done, add peas and cook for a few more minutes. Stir in yogurt and serve.
I served it with a salad and naan. I got the naan at the Indian grocery next to the Maharaja restaurant, out by East Towne. We got a pack of 10 and keep it in the freezer for just such occasions. If you toast a frozen piece of it in a toaster-oven, it gets nice and crispy. If you like if soft and chewy, just nuke it. Either way, it’s yummy and a nice thing to have in the freezer.
This meal was everything I look for in a meal: it was delicious, it was quick and easy, it has protein, it has vegetables, and it has little or no dairy (you can use the yogurt, but you don’t have to). Having been cooked for so long, the Quorn was just as soft and tender as pieces of chicken. And the spices are heavenly. Not only does the mixture taste delicious (the subtlety and exoticness of the cloves, cardamom, and turmeric; the sudden pleasure of a piece of ginger), but spices have medicinal qualities and it’s healthy to eat a variety of them.
“This one’s a keeper,” I said to Ben. “High five on the dinner.” He paused to the point that I thought I wasn’t going to get my high five. “It’s a high five if you make it with chicken sometimes,” he said and then he held up his hand. Poor Ben, I don’t think I’ll make it with chicken. But you can if you want to and no matter what, it will be quick and delicious and nutritious.
