Wild Rice with Dried Cranberries and Toasted Almonds

I should mention that we are embarking on an experiment in gluten and dairy free eating. I've experimented on myself before, at the recommendation of my acupuncturist, but this time there are more imperative health issues for J that deem it so. I'm pleased for a new cooking challenge. What's in: fresh fruits and veggies; soy products; poultry and fish (in limited amounts); all other grains in the non-glutinous family (quinoa, rice, etc.)
What's out: dairy and dairy derivatives (casein, whey, etc.); wheat and all gluten lurkers; red meat (not that I ate it anyway, and J only ate it once in a while, but I think he's calling a moratorium on red meat now as well);
Not sure: oats? corn?
So we'll be mostly vegetarian, sometimes vegan, and increasingly inventive when it comes to breadiness from here on out.

Day 1's dinner involved rotisserie chicken (cheating already, I know... not home-cooked), roasted root veggies and this yummy wild rice dish. Tasted very autumnal as well.

1 cup wild rice, washed and drained
1/2 cup almonds, toasted in a dry pan
1/2 cup red onions, slivered
1/2 cup dried cranberries

Fill a large pot pot with generously salted water. Add the wild rice and boil, uncovered for 55 minutes or so. You will know the rice is done when many of the grains are cracked open and tender, revealing the lighter inside.

Remove from the heat and drain off the water. Stir in the nuts, red onions, and dried cranberries.

(Can also use pine nuts instead of almonds.)