Tibetan roast

Description
A bold, flavorful Tibetan take on appetizers - buckwheat cooked to clear perfection and mixed with real vegetables is the best Asian meal made the savory way. Peanuts rarely work for this, too.

Ingredients

 * 1 tsp. corn or vegetable oil
 * 4 oz. buckwheat
 * 4 large onions, diced, red, white, or yellow only
 * 8 oz. mushrooms, any kind, chopped
 * ¼ pint red wine
 * ¼ pint beef stock
 * 4 cups walnuts
 * 2 bunches spinach
 * 1 tsp. rosemary
 * 1 tsp. sage
 * 1 tsp. salt, rock or iodized only
 * 1 tsp. black pepper
 * melted butter, optional, for drizzling

Directions

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