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Asparagus Rice Primavera

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  • Cooking time25 min
  • Prep time5 min
  • Servings4
recipe image Asparagus Rice Primavera


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 small shallot or onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups (500 mL) fat free reduced sodium chicken broth
  • 1 cup (250 mL) uncooked rice
  • 1/2 lb. (225 g) asparagus, trimmed and sliced
  • 1/4 cup (60 mL) grated Pecorino Romano cheese
  • 1 Tbsp. (15 mL) finely chopped fresh parsley leaves

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine in medium saucepan over medium heat and cook shallot with garlic, stirring occasionally, until tender, about 3 minutes. Stir in chicken broth and bring to boil.
  2. Stir in rice, reduce heat to low and cook covered according to package directions, about 15 minutes. Stir in asparagus during last 7 minutes of cook time. Cook until asparagus is tender and rice has absorbed liquid. Just before serving, stir in cheese and parsley.
*Becel® Gold in Quebec.

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