When the butter is melted, add the onion, celery and garlic, cook for 3-4 minutes.
Add the wild rice and cook for an additional 3-4 minutes.
Add the salt and pepper.
Pour the vegetable broth over the rice.
Bring to a boil, then cover, reduce the heat to low and simmer covered for 60 minutes on the stove.
Remove from the heat, remove the lid and stir in the fresh sage, thyme, rosemary and diced apples.
Replace the lid on the skillet and allow to rest off the heat, covered, for 10 minutes.
Remove the lid again and stir in the dried cranberries and almonds, and serve.
Apple Substitutions: gala or honeycrisp apples can also be used in place of the granny smith apples.
Vegan Substitutions: to make this recipe vegan, replace the butter with olive oil.
This recipe is naturally gluten-free.
Replacing fresh herbs with dried herbs: if replacing the fresh sage, rosemary and thyme with dried herbs, you will want to cut the amounts in half. You'll also want to add the dried herbs at the same time as the salt and pepper early in the cooking process, instead of towards the end.