Heat the oven to 400-degrees.

Bring a large pot of water to boil. Add a handful of salt and the wild rice. Cook for 15 minutes and then add the brown rice. Cook the rices are chewy and tender, about 45 minutes more, adding additional hot water as needed for the rice to stay submerged. Drain the rice and return it to the pot. Cover and let sit until ready to make the salad.

Meanwhile, arrange the green beans on a sheet pan. Sprinkle with good olive oil, salt, and pepper, and turn to coat evenly. Roast in the oven for 20 - 25 minutes, turning the beans after 10 minutes, until beans are shriveled and have brown spots. Set aside to cool.

Heat a teaspoon of oil in a skillet over medium heat. When the oil is hot, add the onions and saute until they become translucent. Add the mushrooms. Saute until the mushrooms have release all their liquid, the liquid has boiled off, and the mushrooms are golden brown.

Combine the cranberries, rice, green beans, onions, and mushrooms in a large bowl. Whisk together all the ingredients for the vinaigrette and toss with the salad. Salt and pepper to taste.

The salad can be served hot, room temperature, or cold, though the flavor improves the longer you let the salad sit. Garnish with extra cranberries.