Tibetan Roast

Recipe: Tibetan Roast

Ingredients

  • 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

Instructions

  1. Salt & pepper Preheat oven to 375F.
  2. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes.
  3. Add onions & mushrooms & cook for a few more minutes.
  4. Pour in the wine & stock & bring to a boil.
  5. Reduce heat & simmer for 20 minutes.
  6. Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes.
  7. Drain off any excess liquid & chop thoroughly.
  8. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach.
  9. Mix in the herbs & mix well. Season to taste. Grease a 1 LB loaf tin & press in the mixture.
  10. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
  11. Let it stand for 10 minutes, then turn out onto a plate.
  12. Serve with vegetables & greens.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)