Add the wild rice, remaining vegetable broth, mandarin juice and dried cranberries. Bring to a boil. Cover, reduce heat and simmer for 45-55 minutes until the rice is cooked through. It should still have a chewy bite to it, but should not be hard.
If there is any liquid remaining, you can cook uncovered for another 5 minutes or simply pour off the remaining liquid. Remove from heat.
In a small bowl, whisk together the the maple syrup, dijon and tamari. Pour into the rice mixture and stir until well incorporated.
Add the nuts and stir to combine.
I have also made this in my Instant Pot which reduces the cooking time by half! Put your Instant Pot on sauté first for the onion and garlic. Then add all the other ingredients expect maple syrup, dijon, tamari and nuts. Switch to Manual with a cook time of 25 minutes. Use a 10 minute cool down with a quick release. Pour off any remaining liquid. Add the maple syrup, dijon, tamari and nuts and stir to incorporate.
Serve warm. Enjoy!