Kasha pilaf

INGREDIENTS
2 tbsp butter
1 large onion, chopped
2 celery sticks, sliced
1 large egg, lightly beaten
200g (7oz) coarse kasha (buckwheat groats) or whole kasha
1 tsp ground sage
1 tsp ground thyme
115g (4oz) raisins
115g (4oz) walnut pieces, coarsely chopped
salt

METHOD
In a large frying pan, melt the butter and gently fry the onion and celery for 3 minutes, or until the vegetables begin to soften.
In a small bowl, mix the egg with the kasha, then add the mixture to the pan. Cook, stirring constantly, for 1 minute, or until the grains are dry and separated. Add 500ml (16fl oz) water, the sage, and thyme to the kasha. Bring to the boil, then reduce the heat, cover, and simmer for 10–12 minutes.
Stir the raisins and walnuts into the kasha. Cook for a further 4–5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season to taste with salt.