Rinse the wild rice blend in a fine mesh strainer under cold water for about 30 seconds, then drain well. This removes surface starch and keeps the cooked grains from clumping together.

Combine the rinsed rice and broth in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 40 to 45 minutes. The rice is done when the grains are tender and most of the liquid is absorbed. If any liquid remains, tip the lid slightly and cook for another 3 to 5 minutes. Remove from heat and let it sit covered for 5 minutes.

While the rice cooks, toast the sliced almonds. Spread them in a single layer in a dry skillet over medium heat. Shake the pan every 30 seconds and watch closely. After about 3 minutes the almonds will turn golden and smell nutty. Pour them immediately onto a plate to stop the cooking. They go from toasted to burnt fast, so do not walk away.

Whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a large mixing bowl. This is your dressing.

Fluff the cooked rice with a fork and transfer it to the bowl with the dressing while it is still warm. Add the celery and green onions and toss everything together until well coated. The warm rice absorbs the dressing much better than cold rice would.

Add the dried cranberries and toasted almonds and toss gently one more time. Taste and adjust with a little more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.