Dirty Rice with Collards and Leeks

2 cups vegetable broth
1 cup long grain brown basmati rice
1 bay leaf
1 bunch collards stems removed and discarded
2 tablespoons olive oil
1 leek, about 1 1/2 cups, halved lengthwise and thinly sliced crosswise into half-moons
1 garlic clove minced
1/2 cup toasted pumpkin seeds coarsely chopped
1 tbsp tamari soy sauce
1/8 tsp cayenne pepper
2 tbsp nutritional yeast optional
1/4 tsp fine sea salt
Freshly ground black pepper

An interesting way to incorporate collards and leeks from your shares making a filling and tasty dish. Visit lettyskitchen.com for the full recipe.

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