Rinse the wild rice under cold water in a fine mesh strainer for 1-2 minutes until the water runs clear.

In a medium saucepan, combine vegetable broth and bring to a boil. Add rinsed wild rice, reduce heat, cover and let simmer for 40-50 minutes.

In a large skillet, heat olive oil over medium heat, sauté onion, celery, and carrot for 5-7 minutes until soft. Then add garlic, thyme, and rosemary for 1 more minute.

Add the cooked wild rice to the skillet, along with cranberries and nuts if desired. Toss together and heat through for 3-4 minutes.

Transfer the pilaf to a serving dish, garnish with parsley and green onions. Enjoy!