Spinach & Asiago Cheese Wine Sauce over Rice

"A creamy rich sauce served over rice or toast. Sprinkle with chopped spicy nuts if preferred. This can be served for lunch or dinner."
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Ready In:




  • Place spinach in a colandar and push down to squeeze water from the spinach.
  • Put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
  • Add white wine.
  • Cover. Cook at 70% power for 7 minutes. Set aside covered.
  • In large saucepan add margarine and white flour. Wisk to mix until margarine and flour mixed.
  • Slowly add milk while wisking and add salt.
  • Wisk until it starts to thicken. Turn off heat and cover.
  • In small saute pan add olive oil, cayenne pepper. Stir to mix.
  • Add nuts and sugar and stir.
  • Take off heat when nuts are coated and hot.
  • Put nuts on chopping board and chop.
  • Put in a small serving bowl to pass separately.
  • Heat the cooked rice.
  • Add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
  • Uncover spinach and drain.
  • Add to cream sauce and stir.
  • Add white pepper if desired.
  • Place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
  • Pass the nuts to sprinkle on top.

Questions & Replies

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  1. This was a really good recipe, but I did a couple of things differently. Firstly, since i don't have a microwave, I cooked my spinach on the stove. and secondly, I chopped my nuts before adding them to the mixture. i just found that it was much easier. But other than that it was a really good recipe, and a nice change from the rice pilaf I usually make.


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