I made kasha the other day and overestimated its appeal on my urban hipster dinner guests (strictly meat and potatoes crowd). So having made a nice side of kasha to accompany the main course, I found myself with three cups of left overs. So, with the help of a couple of cans of provisions from the pantry, I was able to turn this side dish onto a secondary main course in itself.
Here’s what you’ll need:
- Three cups of cooked kasha
- Two small cans of chicken or one cup of left-over chicken
- One can of chicken gravy
- One can of peas
- One can of corn
- Salt and pepper to taste
Open those cans! In a large skillet empty the chicken gravy, chicken, peas and corn and heat thoroughly over a low to medium heat. Wait for the mixture to bubble before turning the heat to low. Remember to keep stirring this so it doesn’t settle.
Take the kasha and nuke it in the microwave oven for about three minutes. Transfer it to a nice deep bowl and ladle the chicken and gravy mixture over it.
Serve with a nice deep lager.