Tibetan roast

Toast the buckwheat in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden.

Heat the oil in a large pot or heavy-bottomed casserole over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Add the chopped mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in the toasted buckwheat, rosemary, and sage, coating everything evenly with the oil and aromatics.

Pour in the red wine and stock, stirring well to combine. Bring the mixture to a simmer over medium-high heat.

Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the buckwheat is tender and has absorbed most of the liquid.

Roughly chop the walnuts and stir them into the buckwheat mixture along with the spinach. Continue cooking, stirring gently, for 3-4 minutes until the spinach is wilted.

Taste the roast and season with salt and pepper to balance the flavors. Adjust seasoning as needed.

Transfer the Tibetan roast to a serving dish and serve warm, allowing the flavors to meld for a minute before serving.