In a small bowl whisk together broth, vinegar, honey, garlic, ginger, pepper, and salt. In a medium pan over low heat sauté onions in broth mixture until translucent. Add bell pepper, squash, turnip greens, and lima beans, and heat another three minutes. Add mango and brown rice and stir to heat through. Transfer to serving dish and garnish with pistachios and mint.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.