Add the rice and vegetable broth to a medium saucepan, bring to a boil, then simmer on low, covered, for 35-40 minutes. Set aside.
Meanwhile, in a cast iron skillet, heat the olive oil over medium heat and sauté the onion, mushrooms, and celery for 8-10 minutes. Add the garlic and apples, and sauté another minute. Turn off the heat.
Toss pecans in a tiny bit of oil and salt. Spread on a baking sheet and roast in a 350°F oven for 7-10 minutes, stirring occasionally, until fragrant.
Fluff the rice and stir it in with the veggie mixture, herbs, pecans, and cranberries.