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

In a medium saucepan, bring vegetable broth to a rolling boil. Stir in the rinsed wild rice, reduce heat to low, cover, and simmer for 40-50 minutes until tender. Let sit covered for 5 minutes before fluffing.

Heat olive oil or butter in a large skillet over medium heat. Sauté diced onion, chopped celery, and diced carrot for 5-7 minutes until tender and aromatic.

Add minced garlic, dried thyme, and dried rosemary to the skillet. Stir for 1 minute to enhance the flavor.

Combine cooked wild rice with the sautéed vegetables in the skillet. Stir in dried cranberries and slivered almonds or pecans.

Season with salt and pepper to taste and heat through for 2-3 minutes. Transfer to a serving dish, garnishing with sliced green onions and fresh parsley.