Cook the rice about 10 minutes shorter than the package directions say, strain any excess water and set aside.
In a large pot, heat oil over medium high flame. Once oil has come to temp and moves easily along the bottom of the pan, cook the leeks, stirring occasionally, for several minutes before adding the tomatoes; season with salt and pepper, stir to combine then add the wine. Let the wine reduce for about 3-4 minutes, until very little is left.
Add the carrots, celery, mushrooms, garlic and wild rice - season with prepared spices. Let the mixture cook for a moment, giving the ingredients time to heat and meld
Now, add the vegetable stock. Simmer for at about 20 minutes but no more than 45.