Beet Greens, Spinach and Onions with Brown Rice

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Beet Greens, Spinach and Onions with Brown Rice


1 bunch Beet Greens
2 lbs. Spinach, fresh or frozen (chopped)
2 Onions, medium size
2 cups Brown Rice cooked in 4 cups water
2 tbsp. Lemon Juice or Lemon Wedges (optional)
(To enlarge the photo of the beet greens, spinach and onions with brown rice, click on the photo or link)


This recipe will make enough for 4 servings as a main meal, or 8 or more servings as a side dish.

We usually cook the greens and onions in a large covered baking dish in our microwave oven, and the rice in a pot on our stovetop. The veggies can also be stir-fried with a little water in a wok, or steamed with frequent mixing in a pot on the stovetop with a little water to keep it from sticking.

Begin by cutting the beet green tops off of a large bunch of beets, and wash the beet greens thoroughly. The beets can be stored in the refrigerator for use in another recipe or cut raw into salads.

Wash and peel the onions.

If the spinach is fresh, wash it thoroughly.  If it is frozen (chopped), defrost it.

Place the water in the rice pot on the stovetop and heat to boiling.

While the water is heating, dice the onions and place them in the baking dish, and cook them until the onions become semi-translucent.

When the water boils in the rice pot, add the rice, cover, lower the heat to simmer, and cook until all the water is absorbed into the rice.

While the rice is cooking, chop the beet greens and fresh spinach with a knife or in a food processor.  Place the chopped greens in the baking dish and cook with the onions until the greens are tender. If you are using defrosted frozen spinach, it should be added before cooking.

When the beet greens, spinach and rice are cooked, add the rice to the greens with the lemon juice (if desired), and mix well.

Serve and enjoy! 

If you have not added the lemon juice to the beet greens, spinach and rice, it can be served with lemon wedges for people to squeeze over the serving on their plate as desired.

This recipe is also great the next day, and we often store it in the covered baking dish in our refrigerator.

Ingredients Information



Lemon Juice, Reconstituted

Onions, Yellow

Rice, Brown


Utensils and Equipment Information

Dish, Ceramic Baking

Food Processor


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Wok, Stainless Steel