6 tbsp. butter
1/3 c. finely chopped onion
2 tbsp. finely chopped parsley
1 tsp. salt
1 c. uncooked white rice
1 can peas
2 tbsp. grated Parmesan cheese

In 4 tablespoons hot butter in heavy 3 quart saucepan, saute onion and parsley 5 minutes. Add rice, saute, stirring frequently 5 minutes. Add 2 cups water. Bring to a boil, reduce heat and simmer, covered, without stirring, 14 minutes or until all liquid is absorbed. Stir in peas, salt and remaining butter into rice. Turn into serving dish. Sprinkle top with Parmesan cheese.