To prepare your vegetables, wash and trim the leeks, retaining some of the green part. Finely chop. Wash the rainbow chard, remove the stems and finely slice, then finely chop the leaves (keeping leaves and stems separate).
Heat olive oil over a low heat in a large saucepan. Add leeks and garlic, cook for about five minutes or until softened and fragrant, but not coloured.
Add rainbow chard stems and cook for another 1-2 minutes.
Add the rainbow chard leaves, vegetable stock, rice, white pepper and an additional two cups of water. Simmer for 15 minutes, or until the rice is tender.
Just before serving, stir through a generous handful of finely chopped fresh basil (about 30 leaves, or half a cup once finely chopped) and lemon juice. Taste and adjust seasoning with salt or more white pepper as required.