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Heat the olive oil in a saucepan. Sweat the onion and celery until they just start to brown, about 5 minutes. Remove from the pot and set aside in a bowl.
In the same saucepan, add broth, rice, and thyme. Bring to a boil then reduce heat to cook on low 30 minutes or until most of the liquid is absorbed. Meanwhile, preheat the oven to 350ºF.
Remove the thyme sprig, leaving the thyme leaves in the rice. Stir the onion and celery, cranberries, sage, salt, and pepper into the cooked rice. Pour into an oiled 8x8 casserole dish.
Bake 15 minutes covered with foil and 15 minutes uncovered just until the top starts to brown. Sprinkle with extra thyme or parsley for color before serving.