Tibetan Roast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Oil,
4 ounce: Buckwheat,
4 ounce: Onion, diced
8 ounce: Mushrooms, chopped
1/4 pint: Red wine,
1/4 pint: Stock,
4 ounce: Walnuts,
8 ounce: Spinach,
1 tsp: Rosemary,
1 tsp: Sage,
Salt & pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp