Tibetan roast

 
                               TIBETAN ROAST
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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