Spinach & Asiago Cheese Wine Sauce Over Rice

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups cooked rice
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1/2 cup wine
• 1/3 cup margarine
• 1/3 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt or 1/2 teaspoon salt substitute
• 1 1/2 cups shredded asiago cheese
• 1/2 teaspoon pepper (optional)
• 1 1/2 cups whole pecans or 1 1/2 cups whole walnuts
• 1 tablespoon olive oil
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon brown sugar or 1 teaspoon splenda brown sugar blend

Recipe

• 1 place spinach in a colandar and push down to squeeze water from the spinach.
• 2 put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
• 3 add wine.
• 4 cover. cook at 70% power for 7 minutes. set aside covered.
• 5 in large saucepan add margarine and flour. wisk to mix until margarine and flour mixed.
• 6 slowly add milk while wisking and add salt.
• 7 wisk until it starts to thicken. turn off heat and cover.
• 8 in small saute pan add olive oil, cayenne pepper. stir to mix.
• 9 add nuts and sugar and stir.
• 10 take off heat when nuts are coated and hot.
• 11 put nuts on chopping board and chop.
• 12 put in a small serving bowl to pass separately.
• 13 heat the cooked rice.
• 14 add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
• 15 uncover spinach and drain.
• 16 add to cream sauce and stir.
• 17 add pepper if desired.
• 18 place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
• 19 pass the nuts to sprinkle on top.