Wild Rice and Cranberry Dressing

Cook the rice blend according to package directions. Fold in the cranberries, cover, and let stand for 10 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 6 minutes. using a wooden spoon, gently stir just until incorporated (the mixture will look shaggy). Transfer to a lightly foured work surface and knead until smooth, 5 to 6 minutes. Uncover and cook, stirring occasionally, until the onions are very tender and beginning to turn golden brown, 4 to 5 minutes more. Add the garlic and cook, stirring, for 2 minutes; stir in the parsley. Add the onion mixture, scallions, and dill to the rice and toss to combine.