2 cups wild rice
4 cups water
1 tsp salt
3/4 cup pecans, roughly chopped
2 shallots, thinly sliced
3/4 cup dried cranberries + 3 cups boiling water
2 tbsp olive oil
2 tbsp brown sugar
the rice, water and salt in a large pot and bring to a boil. Cover,
reduce heat to a simmer and cook for about an hour or until all the
water has been absorbed.
Meanwhile, preheat oven to 350 and place pecans on a tin foil-covered sheet tray. Toast for five minutes, until fragrant and toasty (but watch so you don't burn them!). Combine dried cranberries and boiling water and let plump for 10 minutes. Drain water.
Heat olive oil over medium high heat and add thinly sliced shallots. Saute for 10 minutes over medium low heat and then add brown sugar and continue sauteing for another three minutes, stirring constantly.
After rice has cooked, fluff with a fork and remove from heat. Add shallots, cranberries and toasted pecans. Season with salt to taste and serve.