🫙 From the Spice Rack
Tibetan Roast
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 Preheat oven to 375F....
maineasy
Ingredients8 items
Ingredients
- 1tsp oil
- 4ozbuckwheat
- 4ozonion, diced
- 8ozmushrooms, chopped
- 1/4pt red wine
- 1/4pt stock
- 4ozwalnuts
- 8ozspinach
Directions
- 1
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
- 2
Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes
- 3
Add onions & mushrooms & cook for a few more minutes
- 4
Pour in the wine & stock & bring to a boil
- 5
Reduce heat & simmer for 20 minutes
- 6
Add more stock if necessary
- 7
Grind the walnuts finely
- 8
Wash & cook spinach without water for 6 minutes