Ingredients

• 2 tablespoons olive oil

• 2 large onions, chopped (2 cups)

• 1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)

• 1 1/2 cups chopped celery

• 1 1/2 cups chopped peeled carrots

• 2 cloves garlic, finely chopped

• 1/2 teaspoon coarse sea salt

• 2 teaspoons black pepper

• 2 teaspoons chopped fresh thyme leaves

• 2 teaspoons chopped fresh rosemary leaves

• 3 cups cooked wild rice

• 5 cups reduced-sodium vegetable stock or broth

• 1 cup water

• 2 teaspoons red wine vinegar