Bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (NOTE: Wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme sprigs. Return wild rice to now-empty saucepan, cover, and set aside.
While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches. Using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat rinsing 4-5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
Add rinsed and drained white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
Add boiling water and second thyme bundle to white rice and return to boil. Reduce heat to low, sprinkle cranberries over white rice, and cover.
Simmer until all liquid is absorbed, 16-18 minutes.
Off heat, remove thyme sprigs and fluff rice with fork.
Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
Season with salt and pepper to taste; serve immediately.