Preheat a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent.
1 small leek, 1 splash water (or 2 tsp olive oil)
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. Allow it to toast together with the aromatics for a couple of minute.
1.5 cups wild rice blend, 1 carrot, 2 leaves bay, 1 sprig rosemary, 1 sprig sage, 8 sprigs fresh thyme, 3 sprigs fresh oregano, 1 pinch red pepper flakes or to taste, 1 tbsp dried oregano
Add in the chopped bell pepper and 1/2 cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.
1 bell pepper, 1/3 cup vegan white wine, 1/2 cup dried cranberries, 3 cups low sodium vegetable stock or water
Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes. Turn off the heat 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. Use a fork and gently fluff up the rice.
Serve warm or cold garnished with the remaining cranberries and fresh herbs.