Adapted from Groundwork via The Washington Post

2 tablespoons olive oil

1 large or 2 small leeks, white and light-green parts only, rinsed well then chopped (1 cup)

1/2 cup (uncooked) white rice

1 teaspoon paprika

1 or 2 medium cloves garlic, minced (1 teaspoon)

1 teaspoon ground cumin

3/4 cup vegetable broth (may substitute chicken broth or water)

1 Bag of Stir Fry Mix, washed but not dried then chopped

Leaves from 1 large bunch of cilantro, chopped (1 cup)

1/4 teaspoon salt

Freshly ground black pepper

Yogurt or lemon wedges, for serving (optional)

Heat the oil in a large pot over medium heat. Add the chopped leeks and cook for 4 minutes. Add the rice, paprika, garlic and cumin; stir to coat evenly. Cook for 3 minutes, then add the broth and bring it to a boil. Reduce the heat to low, cover and cook for 10 minutes, stirring occasionally, then add the stir fry mix and cilantro. The greens may have to be added in batches to fit in the pot; stir with every addition. Cook for 20 to 30 minutes, until the greens are tender, adding more liquid if the mixture begins to stick or seems dry. Taste the greens, checking for tenderness; if they are not to your liking, cook for 10 minutes. Add the salt; season with pepper to taste. To serve, top with plain yogurt or a squeeze of fresh lemon, if desired.