The Modern Victory Garden

This is a great recipe that uses either spinach or swiss chard (they are interchangeable) and is very satisfying.   It is one of my daughter's all-time favorites.  

• 1 cup brown rice
• 3 cups water 
• 1 teaspoon salt
• 1 teaspoon cooking oil
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 ounce package of regular cream cheese (bring to room temperature to soften)
• 1/2 cup light or heavy cream
• 1/2 cup grated parmesan cheese
• 1 lb of frozen blancched spinach (or swiss chard leaves) - thawed
• Salt and pepper to taste

Combined rice, water, salt, and cooking oil in a medium sauce pan and bring to boil.  Reduce heat and simmer until water is absorbed/evaporated and rice is tender.   While rice is cooking prepare the following:

In a small mixing bowl, combine cream cheese, cream, and parmesan cheese.   Mix with a fork until thoroughly combined.  Set aside.  Drain spinach and squeeze package to remove all moisture possible.  Set aside.  Brown ground beef with onion in a large skillet.   Add drained spinach and stir and cook until mixture is evenly mixed and heated through.   Add cream and cheese mixture to pan and continue stirring to distribute and coat ground beef/spinach mixture.   Add cooked brown rice to pan and continue stirring and mixing until all ingredients are combined and heated through.   Salt and pepper to taste.   Serve warm.

VARIATION:   You can use fresh spinach or swiss chard leaves instead of frozen.   A regular colander full of leaves (about 6-8 cups of loose leaves), washed and cut into 2" wide shreds can be added to the ground beef and onions and then stir fried until the leaves are reduced substantially and cooked through.