Tibetan roast

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Contents 1 Ingredients 2 Directions 3 Other Links 4 See also

[edit] Ingredients

• 1 ts oil
• 4 oz Buckwheat
• 4 oz Onion, diced
• 8 oz Mushrooms, chopped
• ¼ pt red wine
• ¼ pt stock
• 4 oz walnuts
• 8 oz spinach
• 1 ts rosemary
• 1 ts sage
• salt & pepper

[edit] Directions

Preheat oven to 375F.
Heat oil in a skillet & fry the Buckwheat for 2 to 3 minutes.
Add onions & Mushrooms & cook for a few more minutes.
Pour in the wine & stock & bring to a boil.
Reduce heat & simmer for 20 minutes.
Add more stock if necessary.
Grind the walnuts finely.
Wash & cook spinach without water for 6 minutes.
Drain off any excess liquid & chop thoroughly.
When Buckwheat is cooked, remove pan from heat & let cool slightly.
Stir in walnuts & spinach.
Mix in the herbs & mix well.
Season to taste.
Grease a 1 LB loaf tin & press in the mixture.
Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
Let it stand for 10 minutes, then turn out onto a plate.
Serve with vegetables & greens.

[edit] Other Links

[edit] See also