A delicious rice dish that involves sauteeing your veggies and rice in a little bit of fat like olive oil or vegan butter then finish cooking it in a flavorful veggie broth.
wild rice, leek, bell pepper, carrot, white wine, dried cranberries, vegetable stock, leaves bay, rosemary, sage, thyme, oregano, red pepper flakes, splash water
Heat up a large deep skillet or pot over medium low flame. Add a splash of water and the chopped leeks. Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes.
Add the wild rice mix and stir well to combine. Add in the chopped bell pepper and one cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock. Bring the rice to a simmer, cook on low flame for 50 minutes.
Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam. Discard the bay leaves and the woody sprigs from the herbs.