17 oz. sm. sweet peas, drained (reserve 1/2 c. liquid)
3 tbsp. chopped onion
1 tbsp. butter
1/2 tsp. dill weed
1/8 tsp. salt
1/2 c. uncooked Minute Rice
2.5 oz. jar sliced mushrooms

In a medium saucepan, cook to boil, liquid, onion, butter, dill weed and salt. Stir in rice, cover and remove from heat. Let stand 5 minutes. Gently stir in peas and mushrooms. Cook until heated through.