Rinse the wild rice under cold water to remove any debris.

In a large saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes until tender.

While the rice cooks, heat olive oil in a skillet over medium heat.

Add chopped onion, celery, and grated carrot to the skillet. Sauté for about 5-7 minutes until softened.

Stir in the minced garlic, thyme, and sage. Sauté for an additional minute until fragrant.

Fluff the cooked wild rice with a fork, then add it to the sautéed vegetables in the skillet.

Stir in the walnuts and dried cranberries. Mix well to combine all the ingredients evenly.

Season with salt and pepper to taste.

Preheat your oven to 350°F (175°C). Transfer the stuffing to a greased baking dish and bake for 20-25 minutes until heated through and slightly crispy on top.

Remove from the oven and stir in fresh parsley before serving warm.