Tibetan roast

Yield: 4 servings

Measure Ingredient
1 teaspoon Oil
4 ounces Buckwheat
4 ounces Onion, diced
8 ounces Mushrooms, chopped
¼ pint Red wine
¼ pint Stock
4 ounces Walnuts
8 ounces Spinach
1 teaspoon Rosemary
1 teaspoon Sage
\N \N 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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