2	Tbsp.	Margarine or butter
1	Small	Onion, chopped
1	Cup	Uncooked long grain rice
2	Cups	Chicken broth
1/4	Tsp.	Salt

Melt margarine in a 3-quart saucepan over medium heat. Cook onion in margarine about three minutes, stirring occasionally, until onion is tender. Stir in the rice. Cook five minutes, stirring frequently. Stir in broth and salt. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Cover and let steam about 5 more minutes.

NOTE: For mushroom pilaf, add one 4 oz. can of mushroom stem and pieces (drained of liquid) to the broth before covering.