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TIBETAN ROAST
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 t Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Stock
4 oz Walnuts
8 oz Spinach
1 t Rosemary
1 t Sage
Salt & pepper
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.
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