Clean Brussels sprouts by removing any dried or yellow outer leaves and trimming the ends. Thinly slice the Brussels Sprouts crosswise and set aside.
In a salad bowl, zest the lemon to create about 1 tablespoon of zest. Add 2 tablespoons of fresh lemon juice, salt, pepper, and olive oil. Whisk the mixure until incorporated and thickened. Set aside.
Preheat a cast-iron skillet or griddle to medium-high. Add dry wild rice to the skillet and toast the wild rice until golden browned and slightly puffed up. Be sure to move skillet frequently to keep the rice from burning. Remove from heat and set aside to cool.
Add shaved Brussels Sprouts to the salad bowl and toss in the dressing until well coated. Add in the dried cranberries, and top with the toasted wild rice and parmesan. Serve.