Sure, you've had this tasteless, colorless, benign side at every Jewish holiday, but might I have the chance to change your mind??? I use brisket gravy that gives this dish a rich and complex flavor, a plentiful amount of caramelized onions for sweetness and I have increased the ratio of kasha to bow ties to satiate our "whole-grain obsessed" cooking trend, to which I wholeheartedly subscribe. If you choose to serve this with roasted chicken and have no brisket gravy to defrost, substitute with a demi-glace or call your local fine dining restaurant and ask for 16 oz of their beef and/or veal stock - they most likely won't even charge you! It doesn't have to be a holiday of any kind to make this a staple in your dinner party collection. Enjoy!

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