Preheat a large skillet over medium-low heat and add olive oil or a splash of water. Sauté chopped leeks with a pinch of salt for about 5 minutes until soft and translucent.

Add grated carrot, rosemary, sage, thyme, oregano, bay leaves, and red pepper flakes to the skillet. Stir and toast for 2 minutes.

Add the wild rice blend to the skillet and sauté for 3 minutes.

Stir in diced bell pepper and half of the dried cranberries. Pour in vegan white wine, simmmer until reduced by half, about 3-4 minutes.

Add vegetable stock, stir well, and bring to a simmer.

Cover and reduce heat to low, simmer for about 50 minutes until liquid is absorbed and rice is tender.

Turn off heat and let rest covered for 10-15 minutes.

Remove bay leaves and fluff rice with a fork. Serve warm, garnished with remaining cranberries and fresh herbs.