Tibetan Roast

2 hours Prep: 20 minutes Cook: 1 hours

117 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	teaspoon	vegetable oil
4	ounces	buckwheat
4	ounces	onion	diced
8	ounces	mushrooms	chopped
1/4	pint	red wine
1/4	pint	stock
4	ounces	walnuts
8	ounces	spinach
1	teaspoon	rosemary leaves
1	teaspoon	sage
1	x	salt and black pepper

Directions

Preheat oven to 375F.

Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes.

Add onions and mushrooms and cook for a few more minutes.

Pour in the wine and stock and bring to a boil.

Reduce heat and simmer for 20 minutes. Add more stock if necessary.

Grind the walnuts finely.

Wash and cook spinach without water for 6 minutes.

Drain off any excess liquid and chop thoroughly.

When buckwheat is cooked, remove pan from heat and let cool slightly.

Stir in walnuts and spinach.

Mix in the herbs and mix well. Season to taste.

Grease a 1 LB loaf tin and press in the mixture.

Bake for 50 to 60 minutes till the top is dark brown and feels firm to the touch.

Let it stand for 10 minutes, then turn out onto a plate.

Serve with vegetables and greens.

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Nutrition Facts

Serving Size 44g

Amount per Serving

Calories 117 79% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 28mg	1%
Total Carbohydrate 4.0g	1%
Dietary Fiber 2.0g	6%
Sugars 1.0g
Protein 5.0g	9%

Vitamin A	12%		Vitamin C	6%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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