Recipe - Tibetan Roast

1 teaspoon Oil
4 ounce Buckwheat
4 ounce Onion, minced
8 ounce Mushrooms, chopped
One fourth pt Red wine
One fourth pt Stock
4 ounce Walnuts
8 ounce Spinach
1 teaspoon Rosemary
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini