Tibetan roast

Ingredients

 * 1 tsp oil
 * 4 oz buckwheat
 * 4 oz onion, diced
 * 8 oz mushrooms, chopped
 * ¼ pint red wine
 * ¼ pint stock
 * 4 oz walnuts
 * 8 oz spinach
 * 1 tsp rosemary
 * 1 tsp sage
 * salt and pepper

Directions

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