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Tibetan roast

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Tibetan roast
Ingredients Needed For Tibetan roast
* 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 To Prepare Tibetan roast
Preheat oven to 375F. <BR>
Heat oil in a skillet & fry the Buckwheat for 2 to 3 minutes. <BR>
Add onions & Mushrooms & cook for a few more minutes. <BR>
Pour in the wine & stock & bring to a boil. <BR>
Reduce heat & simmer for 20 minutes. <BR>
Add more stock if necessary. <BR>
Grind the walnuts finely. <BR>
Wash & cook spinach without water for 6 minutes. <BR>
Drain off any excess liquid & chop thoroughly. <BR>
When Buckwheat is cooked, remove pan from heat & let cool slightly. <BR>
Stir in walnuts & spinach. <BR>
Mix in the herbs & mix well. <BR>
Season to taste. <BR>
Grease a 1 LB loaf tin & press in the mixture. <BR>
Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. <BR>
Let it stand for 10 minutes, then turn out onto a plate. <BR>
Serve with vegetables & greens.



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Saturday, June 24, 2017, 10:25 am


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