Ingredients
1 tbsp rice bran oil
½ tsp SIDS CRAZY SALT
120 g buckwheat
120 g onion, diced
250 g mushrooms, chopped
½ cup red wine
½ cup vegetable stock
120 g walnuts
250 g spinach
1 tbsp rosemary
1 tbsp sage
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 190°C. Heat oil in a skillet and fry the buckwheat for 2-3 minutes. Add onions, SIDS CRAZY SALT, mushrooms and cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat and simmer for 20 minutes, adding 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 with SIDS SALT & PEPPER to taste.
Grease a 500 g loaf tin and press in the mixture. Bake for 50-60 minutes until 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.
