Pilaf with Spring Vegetables

In a heavy saucepan, over low heat, cook the onion in the oil until softened but not colored. Add the rice and a little salt and cook for 2 or 3 minutes, stirring from time to time, until the rice is coated with the oil and has turned slightly milky or more opaque. Pour in the boiling water, cover tightly and cook over very low heat, at a slight simmer, for about 18 minutes or until all the water is absorbed.