Bring chicken broth and thyme to boil in medium saucepan over medium-high heat.
Add wild rice, cover and reduce heat to low. Simmer covered until plump, tender and has absorbed most of the liquid â€“ about 35 to 45 minutes. Set aside.
While wild rice is cooking, rinse white rice until water runs almost clear. Drain in a mesh strainer.
Melt butter in a medium saucepan. Add onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes.
Add rinsed white rice and cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Add boiling water, return to boil, then reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, about 15 minutes. Remove from heat and fluff with fork.
Combine wild rice, white rice mixture, pecans, and parsley together and toss to combine. Salt and pepper to taste and serve.