Wild Rice and Cranberry Stuffing

In a medium saucepan, bring chicken broth to a boil. Add rice and stir. Bring to a low boil, reduce heat to simmer and cover for 50-55 minutes, until rice has popped and fluffy. Uncover and fluff with a fork. Drain any remaining liquid and set aside.

Heat olive oil on medium high heat in a large skillet. Add mushrooms, garlic and onion and a pinch of salt and sauté until onions are tender, about 7 minutes. Remove from heat and stir in pecans, cranberries and rice. Season with salt and pepper, if desired, to taste.

Serve warm or this can be made a day ahead of time. If storing, let cool completely before covering and refrigerate or freeze in a freezer safe container.