We came across this recipe as a handout from The Healthy Buffalo in Chichester, New Hampshire, where we used to go for low-cholesterol meat. I can't find the recipe itself right now, but this is how we made it.
1 cup wild rice or wild rice/brown rice mixture
2 cups of water, chicken stock, or chicken bouillon
A pinch of salt if you are using plain water
1/2 tsp. butter or olive oil
1/3 cup dried cranberries
1/3 cup toasted pecans, chopped
Bring the rice and lightly salted water or chicken stock to a boil. Add the butter or olive oil and stir well. Reduce heat to a simmer, cover, and continue to cook over very low heat for 45 to 50 minutes or until the rice is cooked. Stir in the cranberries and pecans.
Optional: Add some finely chopped sweet or green onions to cook along with the rice and water.