Brushed flannel or satin-backed flannel coat lining fabric, usually of cotton or blends.
1Eat kasha for breakfast, for it is the caviar of the people.
2The smell of buckwheat kasha and used underwear proved homey and inviting.
3To assemble: Place the kasha, pumpkin and grapes on a large serving platter.
4Their buckwheat groats, grits, and kasha are marketed under the trademark of Pocono.
5Add the kasha to a medium saucepan of boiling water.
6If you aren't used to it, even kasha is bitter.
7Night after night, dinner was kasha ("wheat gruel," Lapierre called it).
8Add the kasha and stir to coat with egg.
9Go and eat a bowl of steaming hot kasha-don'tforget the crispy onions!-andthen some fish.
10Choose whatever grain you like: quinoa, cracked wheat, farro, steel-cut oats, kasha, and millet are all good.
11Open the cover and add the kasha.
12My interpreter Lena paused and said, "Mary, what did you say about kasha on Mars?")
13Stir gently with a wooden or plastic rice paddle or wooden spoon to combine the kasha and pasta.
14No; the meat was without salt, the kasha was without salt, and there was no salt in the potatoes.
15Carefully sprinkle the pasta bows on top of the kasha, spreading them out as evenly as possible over the surface.
16But the gentle action of the rice cooker allows the pasta to cook perfectly perched right on top of the kasha.