In a medium saucepan, bring the beef stock, bay leaves, and sage to a boil over medium-high heat. Stir in the rinsed wild rice, cover, and reduce heat to low. Simmer until the rice is tender and most of the liquid has been absorbed, about 40 minutes. Remove from heat and keep covered.

Rinse the white rice in a fine mesh strainer under cold water until the water runs clear. Drain thoroughly.

In another medium saucepan, melt the butter over medium heat. Add the onion, carrot, and 1 teaspoon salt. Cook, stirring often, until softened but not browned, about 4–5 minutes.

Stir in the rinsed white rice and cook for 2–3 minutes, stirring frequently, until the grains begin to look slightly translucent. Add 2 ¼ cups boiling water, cover, and reduce heat to low. Scatter the cranberries evenly over the top, then cover again. Simmer until all the liquid is absorbed, about 18 minutes. Remove from heat and fluff with a fork.

In a large bowl, gently combine the wild rice and the white rice mixture. Stir in the chives and adjust seasoning with additional salt and freshly ground black pepper if needed. Serve warm