Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts 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 ts Rosemary
1 ts 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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