Directions

1. In a small saucepan with a tight fitting lid, melt half of the butter over medium heat. Add the white and pale green portions of the onion along with a pinch of salt and sweet until the onions are tender and translucent - about 5 minutes. While the onions cook, heat the stock to a simmer and keep hot.

2. When the onions are tender, add the rice and continue to cook for a couple of minutes or until the rice is well-coated with butter and has begun to turn opaque. Add the hot stock and a pinch of salt. Bring the rice to a rapid boil. Cover reduce the heat to very low (or, transfer to a 375 F oven) and cook for 16 minutes. remove the pan from the heat (or, the oven). Scatter the thinly sliced green of the onions over the rice, cover again and let stand for 5 minutes.

3. While the rice cooks prepare the mushrooms and peas. Blanch the peas in boiling salted water until tender. Drain and shock under cold running water. (If using frozen peas simply thaw by rinsing under hot tap water.) Set aside. Melt a tablespoon of butter in a medium saute pan set over moderate heat. Add the mushrooms, along with a pinch of salt and gently stew the mushrooms, stirring occasionally, until any liquid they have released evaporates and the mushrooms begin to sizzle and brown in the butter. Taste and correct the seasoning. Add teh sage chiffonade and toss to combine...adding the last of the butter if the pan seems dry. Remove from the heat and set aside.

4. When the pilaf has rested for 5 minutes, fold in the mushrooms and peas. Taste and correct the seasoning. Serves 2.