Very forgiving and tasty risotto-like dish.

- 1 onion, finely diced

- 250 g bacon/pancetta

- 1 1/2 - 2 cups kasha (toasted buckwheat)

- 4 chicken breasts/equivalent (or cooked rotisserie chicken)

- splash of wine

- 2 cups chicken broth

- tbsp ground fennel

- tbsp paprika

- tbsp turmeric

- 1/2 dried fruit (cherries, raisins, apricots, ...)

- render and sweat onion and bacon (and raw chicken) in large pan. As chicken starts getting done, toss in groats to mop up rendered fats.

- Once things start getting stuck on the bottom of the pan, splash wine in to de-glaze. Add in spices (and rotisserie chicken if you've gone this way), and begin adding in chicken stock as you would a risotto (a little at a time as the grains absorb it up. I drop my 2 cup block of frozen chicken broth, and move it around).

- Turn oven on to 400.

- Add in the dried fruit along the way.

- Once the last of the broth is about to be absorbed, put the pan in the oven for 10-15 minutes.

- Serve with horseradish dressing

- 3/4 cup plain Greek yogourt

- tbsp + prepared horseradish

- pinch of dried dill

- tbsp red wine vinegar

- salt & pepper to taste

- mix it all thoroughly