Tibetan Roast

  • Ready in: 2 hours
  • Serves: 4
  • Complexity: very easy
  • kcal: 89
Tibetan Roast


  • 1 tbsp rice bran oil
  • 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


  1. 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
    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.