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.