Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until they are tender, about 5 minutes.
To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
Stir in the beets, kale and vegetable broth. Bring the mixture to a boil, then cover and reduce heat to medium-low.
Cook until almost all of the liquid is absorbed, 25 to 30 minutes. Season with salt and pepper. Serve, grating 1 tablespoon Parmesan cheese over each serving.
Originally Submitted
2/25/2015
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