Tibetan roast
4 servings
Ingredients
| Quantity | 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 |
| Salt & pepper | ||
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 roasted vegetables & greens.
Sarah Brown, "Vegetarian Kitchen"