Preheat a deep skillet over medium-low heat. Add a splash of water or a drizzle of olive oil, then toss in the chopped leeks. Sauté for about 5-7 minutes until the leeks are translucent and fragrant.

Stir in the grated carrot, bay leaves, and chosen fresh herbs. Allow to cook for another 2-3 minutes, then add the wild rice blend and toast it lightly with the aromatics for about 2 minutes.

Mix in the diced bell pepper and half of the dried cranberries, then pour in the vegan white wine and let it simmer until reduced by half, about 3-5 minutes.

Pour in the vegetable stock, season with salt and pepper, increase heat to bring to a simmer, cover tightly, and cook undisturbed for 50 minutes.

Remove from heat and let sit covered for an additional 10-15 minutes to allow flavors to meld. Fluff gently with a fork.

Garnish with remaining dried cranberries and fresh herbs before serving warm.