Rinse brown rice until the water runs clear.

Cook rice according to package directions.

Heat a large nonstick skillet over medium heat.

Spray the skillet with nonstick cooking spray.

Cook the pasta in the skillet, stirring often, until golden to golden-brown (about 10 minutes).

Remove the browned noodles from the skillet.

Heat vegetable oil in the skillet over medium heat.

Sauté the sliced mushrooms until golden, stirring often (about 5 minutes).

Place the cooked mushrooms and browned pasta in a large saucepan.

Add the vegetable stock and cooked brown rice to the saucepan.

Cover the saucepan and cook the mixture over medium-low heat until the liquid is absorbed.

Stir in the trimmed and rinsed leeks and greens (such as arugula or spinach), mixing well.

Season the mixture to taste.

Cook until the greens are just wilted.

Remove from heat and serve.