2fresh zucchinis (I used green and yellow ones), diced (optional)
1tablespoon (3 g) freshly chopped parsley, for garnish
Melt butter in a medium sauce pan over medium-high heat. When the butter has melted, add rice and brown stirring occasionally, for about 2-3 minutes.
When rice is brown, add onion, celery, garlic, thyme and cook for a minute until onion become soft and translucent. Season with salt, pepper, Creole seasoning and add bay leaf. Cook stirring often until fragrant, for about 30 seconds.
Pour chicken broth into sauce pan and bring to a boil stirring once or twice. Reduce heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
Remove pan from heat, stir in the green onions and zucchini (if using) and let it sit covered for 5 minutes then fluff rice with a fork or serving spoon.
Garnish with parsley and serve.
I use white long grain rice for this rice pilaf recipe - the longer the grain, the fluffier the rice is.
You may replace butter with any cooking oil. But if you prefer a layer of flavor of it, then use butter.
For extra flavorful Pilaf, I use chicken broth, but actually you can use water instead. Just adjust the seasonings to suit your taste buds.
At no point during the cooking of rice should you uncover the pan and or stir rice.
You can add mix vegetables or raisins in the pilaf as you wish. (See Q&A above on "What Can I Add to Rice Pilaf")
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.