| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | ts | Oil |
| 4 | oz | Buckwheat |
| 4 | oz | Onion, diced |
| 8 | oz | Mushrooms, chopped |
| 1/4 | pt | Red wine |
| 1/4 | pt | Stock |
| 4 | oz | Walnuts |
| 8 | oz | Spinach |
| 1 | ts | Rosemary |
| 1 | ts | Sage |
| Salt & pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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