Tibetan roast

Ingredients

 * 1 ts oil
 * 4 oz Buckwheat
 * 4 oz Onion, diced
 * 8 oz mushrooms, chopped
 * ¼ pt red wine
 * ¼ pt stock
 * 4 oz walnuts
 * 8 oz spinach
 * 1 ts rosemary
 * 1 ts 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.