Peel the onions and chop them. Heat a tablespoon of coconut oil in a pan, then brown the chopped onions.
Add basmati rice and peas (if frozen). Sauté for 3 minutes so that the whole is well coated with oil. Sprinkle with vegetable broth, mix, cover and bring to a boil. Lower the heat and simmer covered until completely absorbed.
Taste the rice. If it is still wet, continue cooking; if it is too firm, add a little water or broth and cook again. Season with salt, pepper and sprinkle with arugula, almonds and roasted hazelnuts.