Tibetan roast

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Recipe by: hermiline

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Oil 4 oz Walnuts
4 oz Buckwheat 8 oz Spinach
4 oz Onion, diced 1 ts Rosemary
8 oz Mushrooms, chopped 1 ts Sage
1/4 pt Red wine Salt pepper
1/4 pt Stock

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"