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Ingredients :
1/2 cup125 mLlong-grain and wild rice mix, uncooked
1 tbsp15 mLCrisco® Vegetable Oil
1large onion, chopped
2cloves garlic, minced
1 lb500 gasparagus, cut into 1/2-inch (1 cm) diagonal slices
4 cups1 Lchicken or vegetable broth
1/2 tsp2 mLsalt
1 pinchblack pepper
1 can354 mLCarnation® 2% Evaporated Partly Skimmed Milk
2 tbsp30 mLcornstarch
1/3 cup75 mLchopped fresh parsley
Directions :
1 : Prepare rice according to package
Directions :
; set aside.
2 : Heat oil in large saucepan over medium-high heat; cook onion, garlic and asparagus, stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
3 : Stir in rice, broth, salt and pepper; bring to boil.
4 : Mix evaporated milk with cornstarch in small bowl until smooth. Gradually stir into broth mixture.
5 : Cook, stirring occasionally, 3 to 5 minutes or until thickened. Stir in parsley.
6 : Variation – Broccoli and Wild Rice Soup: Substitute 2 cups (500 mL) broccoli florets for the asparagus.
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