This is an incrdibly flexible dish, you can use any vegetables you like. If you don't have a food processor you can chop the vegetables finely by hand.

-Finely chop half an onion and half a fennel bulb in a food processor.

-Heat 1 TBS olive oil in a medium sized sauce pan.

-Add the fennel and onions and cook until wilted, about 3 minutes, stirring often.

-Clean 1 bunch of beet greens then finely chop them in the food processor.

-Stir in 2 cloves of chopped garlic and the beet greens and cook 1 minute more.

-Add 1.5 cups of brown rice and stir to coat, about 2 minutes.

-Stir in a scant 3 cups of chicken or vegetable broth and cover.

-Add a tsp of Celtic sea salt. (If your broth is salty, add less.)

-Bring to a boil, then simmer on low for 60 minutes until rice is tender and all the water has been absorbed.

-Let sit for 10 minutes covered, then fluff with a fork before serving.