Place the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and cook for 45 to 50 minutes. Check the package directions on your specific rice blend since some blends with more white rice cook faster, around 30 to 35 minutes. The rice is done when the grains are tender and most of the liquid is absorbed.

While the rice cooks, toast the pecans. Place them in a small dry skillet over medium heat and cook for 3 to 4 minutes, stirring frequently. You will smell them turn nutty and see the color deepen slightly. Pull them off the heat the moment they smell toasted. They go from done to burned quickly, so stay close. Let them cool on a plate, then roughly chop them.

Once the rice is cooked, remove the lid and let it sit off the heat for 5 minutes. Fluff it gently with a fork. Transfer the rice to a large mixing bowl while it is still warm.

Drizzle the olive oil over the warm rice and stir to coat. Add the dried cranberries, chopped toasted pecans, green onions, and parsley. Toss everything together with a wooden spoon or large fork until evenly distributed. Season with salt and pepper, then taste and adjust. The cranberries add sweetness, so check for balance before adding more salt.

Serve warm or at room temperature. If making ahead, let the pilaf cool completely before covering and refrigerating. Before serving, let it sit at room temperature for 20 to 30 minutes and stir in a fresh handful of parsley to brighten it up.