Kasha Pilaf

• 2 tbsp butter
• 1 large onion, chopped
• 2 celery stalks, sliced
• 1 1/3 cups kasha (buckwheat groats)
• 1 large egg
• 1 tsp ground sage
• 1 tsp ground thyme
• 3/4 cup raisins
• 3/4 cup coarsely chopped walnuts
• Salt

1. Melt the butter in a large frying pan over medium heat.
2. Add the onion and celery and cook about 3 minutes, or until the vegetables begin to soften.
3. Mix the kasha and egg in a bowl.
4. Add to the frying pan and cook, stirring constantly, about 1 minute, or until the grains are dry and separated.
5. Add 2 cups water, the sage, and thyme.
6. Increase the heat to high and bring to a boil.
7. Cover and reduce the heat to medium-low.
8. Simmer for about 12 minutes, or until it is almost tender.
9. Stir in the raisins and walnuts.
10. Continue cooking for about 5 minutes, or until the kasha is tender and all the liquid has been absorbed.
11. Season with salt.

butter, onion, celery stalks, kasha, egg, ground sage, ground thyme, raisins, walnuts, salt

Taken from www.cookstr.com/recipes/kasha-pilaf (may not work)