Rinse the wild rice blend under cold water until the water runs clear.

Combine wild rice blend and vegetable broth in a large pot, bringing it to a boil.

Simmer the mixture with a lid for about 40-50 minutes until the rice is tender.

Sauté the chopped onion and sweet potatoes in another pan with olive oil until soft for about 10-15 minutes.

Stir in the pine nuts and cranberries, cooking for an additional 5 minutes.

Fluff the cooked wild rice and combine it with the sautéed vegetables.

Season with salt, pepper, cinnamon, garlic, cardamom, and cloves to taste.