|4 ounces||Onion, diced|
|8 ounces||Mushrooms, chopped|
|¼ pint||Red wine|
|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 roasted vegetables & greens.
Sarah Brown, "Vegetarian Kitchen"
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