Melt butter in a medium saucepan over medium heat. Cook carrots, celery, and onion until softened. Add garlic, salt, pepper, and rice blend.

Add broth and bring to a boil. Cover, reduce heat to low, and simmer until rice absorbs the liquid and becomes tender.

Rest covered, then fluff rice with a fork.

Stir in pecans, almonds, dried cranberries, parsley, and sherry vinegar before serving.