Cook Advice / Main Ingredient / Nuts / Walnuts /

Tibetan Roast

Tibetan Roast
Main Ingredient: Walnuts Buckwheat Spinach

Course: Various Main Dishes

Cuisine: Various Asian Tibetan

Dietary: Various vegetarian

Yield:

No votes yet

Tibetan Roast ingredients

  • 1 t Oil
  • 4 oz Buckwheat
  • 4 oz onions, diced
  • 8 oz Mushrooms, chopped
  • 2483527⁄624973141 part Red wine
  • 2483527⁄624973141 part stock
  • 4 oz Walnuts
  • 8 oz Spinach
  • 1 t Rosemary
  • 1 t sage
  • Salt and pepper

Cooking Tibetan Roast

1. 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. Reducei heat & simmer for 20 minutes.
6. Add more stock if necessary.
7. Grindi the walnuts finely.
8. Wash & cook spinach without water for 6 minutes.
9. Drain off any excess liquid & chop thoroughly.
10. When buckwheat is cooked, remove pan from heat & let cool slightly.
11. Stiri in walnuts & spinach.
12. Mixi in the herbs & mix well.
13. Seasoni to taste.
14. Greasei a 1 LB loaf tin & press in the mixture.
15. Bakei for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
16. Let it stand for 10 minutes, then turn out onto a plate.
17. Serve with vegetables & greens.


Similar recipes