Add the vegetable stockor water and rice to a large pot over medium-high heat. Bring to a boil. Reduce the temperature to low and cover the pot. Allow to cook for 45 minutes or until the liquid is fully absorbed. Allow to cool.
While the rice is cooking, whisk together the olive oil, balsamic vinegar, tamari, powdered ginger, sea salt, garlic powder, and minced garlic in a small bowl.
Place the rice in a large bowl. Add the carrots, celery, scallions, cranberries, and almonds. Gently fold in the dressing. Allow the salad to sit for 30 minutes to 1 hour to let the flavors combine. Serve chilled or at room temperature.