In a saucepan, bring the 2 cups vegetable broth to a boil. Add the rice and bay leaf, cover and return to a boil. Reduce heat to very low and cook, covered, 30 to 40 minutes, or until the liquid has been absorbed. (To see if the liquid has been absorbed without stirring, tilt the pan to the side.) Let sit 5 to 10 minutes to cool. Fluff with a fork.
While the rice is cooking, prepare the collards: Stack the collard leaves on top of each other, with the leaf tips all at the same end. Roll the stack tightly in a long tube
Starting at the thick end, slice the collards as thinly as possible to make spaghetti like strands.
In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, about 5 minutes. Stir in the minced garlic.
Add a cup of water to the leeks and garlic. Stir in the collard strands and a pinch of salt. Cover the skillet. Cook over medium-heat about 15 minutes, until the collards are just tender. Transfer to a colander and drain well.
Dump the drained collards on a cutting board. Chop into pieces less than an inch long.
Stir the collards, pumpkin seeds, soy sauce, cayenne, nutritional yeast and salt into the rice. Grind in a generous amount of black pepper. Taste and adjust seasoning if needed.