Heat oil & fry kasha for 2 to 3 minutes. Add onions & cook a little longer. Add mushrooms & cook for 5 minutes, covered. Pour in the wine & the stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary.
Meanwhile, finely grind the walnuts. Wash spinach well & cook in a heavy bottomed pan with no water for 6 minutes. Drain excess liquid & chop thoroughly.
When kasha is cooked, remove pan from heat & let mixture cool slightly. Stir in walnuts & herbs along with salt & pepper. Add more stock if the mixture is too dry.
Grease a 1lb loaf tin & press in kasha. Bake at 375F for 50 to 60 minutes, till it is firm to the touch. Let stand for 10 minutes before turning out of the tin. Serve hot or cold.
Sarah Brown, "Vegetarian Kitchen"
Your Tibetan Roast is ready. Good luck!
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