Pilgrim Rice Pilaf

Step 1 -In a large skillet on the stove-top, heat the olive oil.

Step 2 -Add the chopped leeks and salt to taste. Cook the leeks until translucent, about 3 to 5 minutes.

Step 3 -Add the carrot, bay leaves, rosemary, sage, thyme, and both the fresh and dried oregano to the skillet.

Step 4 -Pour in the wild rice and stir to combine. Toast until aromatic, about 1-2 minutes.

Step 5 -Stir in the bell pepper and 1/2 cup of cranberries.

Step 6 -Pour in the wine and simmer until reduced by half.

Step 7 -Add the vegetable stock, stir, and taste for seasoning.

Step 8 -Bring the mixture to a simmer, then reduce the heat to low and cover. Cook on low heat for 50 minutes.

Step 9 -Keeping the cover firmly in place, turn off the heat and let the rice sit for 10 to 15 minutes.

Step 10 -Uncover the rice, and remove the bay leaves and any other inedible parts.

Step 11 -Fluff the rice, garnish with the remaining 1/3 cup cranberries and some red pepper flakes, and serve hot!