Wild Rice Stuffing

Rinse the wild rice, then simmer it in the broth, covered, for 40 to 45 minutes until tender. Drain any extra liquid. 2. Meanwhile, heat the olive oil in a large skillet and cook the onion, celery and mushrooms for 8 to 10 minutes. 3. Dice the apple and add it with the garlic, sage and thyme. Cook 3 minutes more. 4. Toast and chop the pecans. 5. Stir the rice, cranberries and pecans into the skillet, season with salt and serve.