Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ts oil
- 4 oz buckwheat
- 4 oz onion, diced
- 8 oz mushrooms, chopped
- ¼ pt red wine
- ¼ pt stock
- 4 oz walnuts
- 8 oz spinach
- 1 ts rosemary
- 1 ts sage
- salt & pepper
- =
Directions
Preheat oven to 375F.
Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes.
Add onions & mushrooms & cook for a few more minutes.
Pour in the wine & stock & bring to a boil.
Reduce heat & simmer for 20 minutes.
Add more stock if necessary.
Grind the walnuts finely.
Wash & cook spinach without water for 6 minutes.
Drain off any excess liquid & chop thoroughly.
When buckwheat is cooked, remove pan from heat & let cool slightly.
Stir in walnuts & spinach.
Mix in the herbs & mix well.
Season to taste.
Grease a 1 LB loaf tin & press in the mixture.
Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
Let it stand for 10 minutes, then turn out onto a plate.
Serve with vegetables & greens.