Prepare the wild and long grain rice mix according to package directions. Set aside for now.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the celery, bell pepper, and onion. Cook, stirring occasionally, for about 6-7 minutes, until vegetables start to get tender. Remove from heat.
In a large bowl, combine the cooked wild rice mixture, the sauteed vegetables, the dried cranberries, and the slivered almonds.
In a mason jar, combine the red wine vinegar, olive oil, sugar, garlic, salt, and pepper. Place the lid on the jar and shake well. Remove the lid and pour the dressing into the bowl with the rice salad.
Toss everything well, and serve hot or cold.
