Rinse the wild rice blend under cold running water in a fine-mesh sieve for 2-3 minutes, then set aside to drain.

In a medium saucepan, bring 4 cups of broth to a boil. Add the rinsed rice, reduce heat, cover and simmer for 40-50 minutes until tender.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion, chopped celery, and diced carrot, sauté until softened.

Stir in minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.

Fold the cooked rice into the sautéed vegetables, then stir in dried cranberries and chopped nuts. Season with salt and pepper.

Transfer to a serving dish and garnish with chopped green onions and fresh parsley.