Wild Rice and Pecan Stuffing

1. Bring the water to a boil in a medium pot and salt it well. Add the rice and return to boil. Reduce heat and simmer, covered, for 40-60 minutes or until rice is tender. Drain excess liquid if needed and set aside.
2. While the rice is cooking, heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 5 minutes. Add the celery and season the mixture with salt and pepper. Continue to cook, stirring as you go, until softened and the onions are lightly browned. This will take about 5 more minutes. Add the garlic and cook for 1 more minute. Remove from heat and set aside until the rice is done.
3. Add the cooked rice to the pot with the onion and celery mixture. Stir in the parsley, sage, pecans and Parmesan (if using) and mix to combine; season with salt and pepper.