First things first: This is an old standard in our house. Last year, when I was trying to find ways to get rid of all the goddamned Swiss chard that Mrs. Butcher insisted we plant (and then became promptly tired of it), I tried swapping out the spinach for the chard. Bad idea. In fact, Swiss chard is a bad idea in general. So, when I made this last week, Mrs. Butcher said, “this is so much better than the last time. What did you do differently?”
“I used spinach, like I usually do. Last time was Swiss chard—which we are not planting again.”
A caveat before we get started: This recipe calls for ground sirloin. Do NOT cheap out and use ground beef. Ground beef is way too fatty for this dish. For that matter, grain-fed ground sirloin is also too fatty. Get yourself some grass-fed (not grass-finished, which is little more than bullshit marketing to make people feel better about the overpriced garbage meat they’re buying) ground sirloin and you will not be sorry for getting what you paid for.
Here’s what you’ll need:
2 Cups Brown Rice, uncooked
Butter or Olive Oil
1 Lb. Ground Sirloin
2 Med. Onions, chopped
Fresh Baby Spinach (two of those large tubs should do it)
Garlic, minced (at least 5 cloves)
Prepared Mustard (about a single squeeze)
1 Cup Milk
Cheddar Cheese, shredded (at least a cup, packed, or one of those bags of shredded cheese)
Cook your rice as usual and set it aside.
Brown the ground sirloin and sauté the onions in the butter or oil in a large pot. Once the sirloin is fully browned, add the spinach, salt, and garlic, stirring frequently until the spinach has all wilted—about 5 minutes. Add the rice, nutmeg, cayenne pepper, black pepper, and mustard and mix well.
In a separate bowl, beat the eggs and milk together. Stir this into the rice mixture, along with the shredded cheese, until fully combined and the cheese is melted.
Pour the mixture into a greased casserole dish. Then bake at 350 degrees, uncovered, for 35-40 minutes, or until the casserole is a little bubbly and lightly browned on top. Pro tip: contrary to popular belief, you don’t actually have to preheat your oven every single time you’re going to use it. There are certain situations in which preheating is required to get the necessary heat shock—such as baking bread—but most of the time you can just put your dish in a cold oven and then turn it on. It will not hurt anything and it also will not affect the baking time. If you’re preheating 100% of the time, then you’re wasting energy 80% of the time.
This is hearty enough that you don’t really need a side dish, but does work well with a nice salad.