Great journeys start with a single step, and great meals start with a single dish. This Pilgrim Rice Pilaf is an adventure of flavors; mountains of fluffy rice lush with bold, herby seasonings and notes of mint and balsamic that beckon you to have just a little more. Saturated in roasted, savory flavors and sparkling with the tart sweetness of dried cranberries, Pilgrim Rice Pilaf is like a travel fantasy for your tongue!
Ingredients• 2 teaspoons olive oil • 1 small leek, rinsed well, chopped • salt, to taste • 1 carrot, grated • 2 bay leaves • 1 tablespoon rosemary • 1 tablespoon sage • 4 tablespoons thyme • 3 tablespoons fresh oregano • 1 tablespoon dried oregano • 1 1/2 cups wild rice blend • 1 bell pepper, diced • 1/2 cup plus 1/3 cup dried cranberries • 1/3 cup white wine • 3 cups vegetable stock • red pepper flakes, to taste
In a large skillet on the stove-top, heat the olive oil.
Add the chopped leeks and salt to taste. Cook the leeks until translucent, about 3 to 5 minutes.
Add the carrot, bay leaves, rosemary, sage, thyme, and both the fresh and dried oregano to the skillet.
Pour in the wild rice and stir to combine. Toast until aromatic, about 1-2 minutes.
Stir in the bell pepper and 1/2 cup of cranberries.
Pour in the wine and simmer until reduced by half.
Add the vegetable stock, stir, and taste for seasoning.
Bring the mixture to a simmer, then reduce the heat to low and cover. Cook on low heat for 50 minutes.
Keeping the cover firmly in place, turn off the heat and let the rice sit for 10 to 15 minutes.
Uncover the rice, and remove the bay leaves and any other inedible parts.
Fluff the rice, garnish with the remaining 1/3 cup cranberries and some red pepper flakes, and serve hot!