Heat a large skillet over medium-high heat and add the olive oil.

Once hot, add the diced celery, onion, and carrot. Sauté until the onions become translucent and the vegetables soften, approximately 5 minutes.

Stir in the wild rice blend to combine with the vegetables and oil. Allow the rice to toast slightly in the pan.

Pour in the vegetable broth and cover the skillet with a lid. Increase the heat until the mixture comes to a boil, then reduce to low.

Let the rice simmer gently for 45 to 50 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove the skillet from heat and let it sit covered for 5 to 10 minutes to absorb any remaining broth.

Using a fork, fluff the rice pilaf gently to separate grains. Garnish with fresh parsley before serving.