Rinse wild rice in a strainer under cold running water about 1 minute.
In a medium saucepan, combine wild rice, chicken broth, the water, bay leaf, dried marjoram (if using), and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in long grain rice, carrot, celery, and leeks. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until rices are tender and liquid is absorbed. Stir in fresh marjoram, if using. Discard bay leaf. Makes 6 servings.