Rice With Peas

• 2 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 cup rice
• 1 1/2 cups water
• 1 bay leaf
• Salt to taste if desired
• 2 cups fresh peas or one 10-ounce package frozen peas

1. Heat one tablespoon of the butter in a saucepan and add the onion.
2. Cook, stirring, until wilted.
3. Add rice, water, bay leaf and salt and bring to the boil.
4. Cover closely and cook exactly 17 minutes.
5. Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender.
6. Do not overcook.
7. Drain.
8. Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas.
9. Cook, briefly, stirring gently.
10. Stir the peas into the rice and serve.

butter, onion, rice, water, bay leaf, salt, fresh peas

Taken from cooking.nytimes.com/recipes/2222 (may not work)