2 tablespoons olive oil (optional; you can also use water to sauté)

2 leeks, white part only, chopped

4 cloves garlic, pressed (optional)

2 fennel, chopped (optional)

4 stalks celery, thickly sliced

2 large carrots, halved and thickly sliced

2 Yukon gold potato, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1 cup cubed butternut squash

1 zucchini, cut in 1/4 lengthwise and thickly sliced

1 yellow squash, cut in 1/4 lengthwise and thickly sliced

1 turnip, peeled and cut in cubes (smaller than chunks)

1 cup short grain brown or Arborio rice

12 cups water

1 and 1/2 tablespoons sea salt (adjust to taste)

pepper, to taste

fresh or dried herbs for flavor, to taste – dill, parsley thyme, basil (optional)