In a large saucepan, heat olive oil over medium-high heat. Add celery, apple and garlic and saute until softened, about 5 minutes.
Reduce heat to medium-low and stir in thyme and sage. Cook a few seconds and stir in hot rices, orange juice and cranberries; cook until heated through, about 1 minute. Just before serving, stir in green onions and season with salt and pepper.
Makes 8 1/2-cup servings.