Rinse wild rice under cold water. In a medium pot, combine rinsed wild rice with vegetable broth, bay leaves, and thyme. Bring to a boil, then simmer for 45-55 minutes until tender.

Heat olive oil or butter in a skillet. Sauté chopped onion, celery, and carrots for 8-10 minutes until soft.

Increase heat and add sliced cremini mushrooms. Cook for 7-10 minutes until browned.

Stir in minced garlic and thyme, sage, rosemary. Sauté for 1-2 minutes until garlic is fragrant.

Optional: Pour in white wine to deglaze the skillet, simmer for 3-5 minutes until reduced.

In a large bowl, combine the sautéed mixture with cooked wild rice and dried cranberries. Mix gently.

Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish, cover with foil, and bake for 25-30 minutes. Uncover for last 10 minutes if crispy top desired.

Let casserole rest for 5 minutes before serving. Garnish with additional cranberries and parsley.