Rinse the wild rice blend thoroughly under cold water in a fine-mesh strainer until the water runs clear.

In a medium saucepan, bring 4 cups of vegetable broth to a boil. Stir in the rinsed wild rice and reduce the heat to low. Cover and simmer for 40-50 minutes until tender.

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add onion, celery, and carrot, cooking until softened, about 5-7 minutes. Stir in garlic, thyme, and rosemary; sauté for another minute.

Add the cooked wild rice to the sautéed vegetables. Toss in cranberries and nuts; season with salt and pepper to taste.

Transfer to a serving dish, garnishing with parsley and green onions before serving.