Heat one tablespoon of oil in a medium saucepan over medium heat. Add the cinnamon and smashed garlic clove, stir and cook until fragrant, about 30 seconds.

Add wild rice and stir to coat. Add the apple cider and water, season with salt and pepper and stir. Bring to a boil, then cover, reduce heat to a simmer, and cook until rice is tender, about 15 minutes. (Time can vary depending on the rice you use, so use the package cook time as a guide.) Add cranberries during the last 10 minutes.

Meanwhile, heat remaining oil in a skillet over medium heat. Add the white and light green parts of the green onions and cook, stirring occasionally, until softened, about 5-8 minutes. Add minced garlic and stir until fragrant, about 30 seconds.

Stir in vinegar and parsley and remove from heat. Add this mixture to the pot of rice, along with the dark green parts of the scallions and stir to combine.

Serve immediately or keep warm until ready to serve.