Peel, wash and finely chop the leeks. Finely chop or mince the garlic clove using a garlic press.
Heat a large frying pan with a little olive oil over a medium heat. Add the sliced leek and chopped garlic and cook for 4 minutes or until beginning to soften.
Once the leeks begin to soften, add the rice, stir, then add the vegetable stock stirring occasionally to prevent the rice from sticking to the pan.
Meanwhile, make the pea and yoghurt sauce. Add the peas, dill (stalks included) and coconut yoghurt into a food processor and blitz into a puree. Season with salt and pepper and stir. Once the size has been cooking for 15 minutes, add the pea puree to the pan together with the juice of 1/2 lemon. Stir to combine and continue to cook for a further 5-8 minutes.
Taste and season as required.
