Cook the wild rice blend according to package directions. Fold in the cranberries, cover, and let stand for 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onions, stirring occasionally, until the onions are translucent and tender. Add the garlic; cook and stir for 2 minutes. Remove from heat.
Add parsley, dill and scallions to the skillet. Add cooked rice and cranberries. Season with salt and pepper. Gently stir to combine. Pour into a serving dish and serve immediately.