In a medium saucepan, combine the wild rice blend and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed the liquid. Tip: Check the rice occasionally and add more broth or water if necessary to prevent it from drying out.

In a separate skillet, heat olive oil over medium heat. Add the chopped carrots, celery, and onion. Sauté for about 5-7 minutes, or until the vegetables are tender. Tip: Stir occasionally to ensure even cooking and prevent sticking.

Add the cooked vegetables to the cooked wild rice blend. Mix in the dried cranberries, salt, and black pepper. Stir well to combine.

Cook the mixture for an additional 5 minutes on low heat, allowing the flavors to meld together. Tip: Taste and adjust seasoning if needed.

Serve the wild rice blend with vegetables and cranberries hot as a delicious side dish or a light meal. Tip: Garnish with fresh herbs or toasted nuts for an extra touch!