In a small pot, combine the rice, 3/4 cup water, 2 Tbsp. oil, the turmeric, and a pinch of salt, and bring to a boil over medium-high heat. Stir, then cover. Reduce heat to low, and simmer until rice is tender, about 15 min.
In a medium bowl, whisk the remaining 2 Tbsp. oil with the mustard, vinegar, miso, and garlic powder. Add the rice to the dressing, and then the peas, almonds, olives, cilantro, and apricots. Toss to coat. Season with salt and pepper.
Meanwhile, in a large skillet with a tight-fitting lid, heat 2 Tbsp. oil over medium-high. Open the leeks like a book, and add half to the pan, cut sides down. Cook until golden, about 5 min.; transfer to a plate. Add remaining oil, and repeat with remaining leeks. Remove skillet from heat.
Pour 3/4 cup water and 1/4 cup vinegar into the skillet. Nestle leeks into liquid, cut sides up. Season with salt and pepper. Stuff leeks with rice mixture.
Return skillet to high heat. Bring to a boil. Cover, and transfer covered skillet to the oven. Bake for 10 min., until leeks are tender. Remove the lid, and cook 10 min. more, until liquid has reduced and leeks are very tender.
Remove from oven, and let cool slightly. Top with more apricots, cilantro, and almonds, and serve.
Recipe by Laura Rege.
Incomplete. I put it in the oven...at what temperature? I am about to make something up.