Rice Pilaf

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1/4 cup olive oil

2 cups finely diced onions

5 to 6 cloves garlic, minced

2 leaves greens, stalks removed and torn into small pieces, such as mustard greens, collard greens, Swiss chard or kale

2 stalks celery, finely minced

2 carrots, peeled and finely chopped

2 cups short-grain brown rice

1/2 cup barley

1/2 cup millet

6 cups low-sodium chicken stock or a combination of stock and water

2 to 3 umeboshi plums (optional; see note)

Salt to taste

2 teaspoons whole coriander seed, toasted

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