Ingredients
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1/2 cup long grain and wild rice blend, uncooked
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1 tablespoon vegetable oil
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1 large onion, chopped
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2 garlic cloves, finely chopped
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1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
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4 cups chicken broth or 4 cups vegetable broth
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1/2 teaspoon salt
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1 pinch black pepper
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2 tablespoons cornstarch
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1/3 cup chopped parsley
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1 (12 ounce) can 2% evaporated milk
Instructions
- Prepare rice according to package directions, set aside.
- Heat oil in large saucepan on medium-high.
- Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
- Add rice, broth, salt and pepper; bring to boil.
- Mix evaporated milk with constarch in small bowl until smooth.
- Add to saucepan.
- Cook 3-5 minutes, stirring occasionally until thickened.
- Stir in parsley.
- For vegetarians use the vegetable stock.