I doubled the recipe, but didn't want sodium-laden broth, so substituted 1 14.5-oz. can of petite diced tomatoes w/no salt added, 1 cup red wine, and the rest water. Went heavy on the veggies, up to double, and generous with the spices. Baked the rice/"broth"/spices for 30 min., then added veggies, stirred, and baked 30 min. longer, then let sit about 20 min. Came out great! Oh, and rather than long-grain and wild rice separately, I bought a small bag of a gourmet wild rice blend and used that instead of the combo. Turned out very tasty, and surprisingly sweet, but not overly. Would serve this to company, perhaps with some wild-caught salmon and broccoli, Brussels sprouts, or asparagus.
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I doubled the recipe, but didn't want sodium-laden broth, so substituted 1 14.5-oz. can of...