Tibetan Roast | |
| 1 t | oil |
| 4 oz | buckwheat |
| 4 oz | onion, diced |
| 8 oz | mushrooms, chopped |
| 1/2 C | red wine |
| 1/2 C | stock |
| 4 oz | walnuts |
| 8 oz | spinach |
| 1 t | rosemary |
| 1 t | sage |
| salt & pepper | |
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Preheat oven to 375°F. Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes. Add onions and mushrooms and cook for a few more minutes. Pour in the wine and stock and bring to a boil. Reduce heat and simmer for 20 minutes, adding more stock if necessary. Grind the walnuts finely. Wash and cook spinach without water for 6 minutes. Drain off any excess liquid and chop thoroughly. When buckwheat is cooked, remove pan from heat and let cool slightly. Stir in walnuts and spinach. Add the herbs and mix well. Season to taste. Grease a 1 lb. loaf tin and press in the mixture. Bake for 50 to 60 minutes till the top is dark brown and feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables and greens. Recipe courtesy of Tibet: Left in the Wilderness http://library.thinkquest.org/26470/ | |