Buckwheat roast

  

Watercress omelet
  • 400 GRAM BUCKWHEAT
  • 2 ONIONS, chopped
  • 200 GRAM MUSHROOMS, sliced
  • 1 GLASS RED WINE
  • 2 CUPS VEGETABLE STOCK
  • 200 GRAM WALNUTS, chopped coarsely
  • HANDFUL ROSEMARY LEAVES
  • 300 GRAM SPINACH, chopped
    •
 
  • 6 EGGS, beaten with
  • 2 TBSP WHITE WINE
  • 150 GRAM WATER CRESS
  • 2 SLICES WHOLE WHEAT BREAD, cubed
  • 1 ONION, chopped
    •

Stir fry the buckwheat 3 minutes in oil. Add the onions and the mushrooms and stir fry 5 minutes more. Add the red wine and the stock, bring to the boil and simmer for 20 minutes. Add the spinach, the walnuts and the rosemary and salt and pepper to taste and put this in an oven dish. Bake 30 minutes at 180 degrees Celsius.

This is a Tibetan recipe. The 10th of March 1959 is known as the Tibetan uprising against China. Unfortunately it failed, there was a violent reaction and the Dalai Lama had to go into exile. Click on culinary calendar for more links between cooking and history.

Stir fry the bread cubes 5 minutes in hot oil. Add the onions and stir fry 3 minutes more. Add the water cress and stir fry 2 minutes. Pour the egg mixture on top and fry on low heat until the top side of the omelet is dry. Sprinkle with pepper and salt to taste.


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