| 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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