Rinse the wild rice under cold water until the water runs clear. Drain well.

In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.

While the rice cooks, melt the butter in a large skillet over medium heat. Add the diced onion and celery, sautéing until softened, about 5 minutes.

Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 more minutes.

Stir in the dried thyme, sage, salt, and pepper. Cook for another minute to allow the herbs to become fragrant.

Once the rice is cooked, transfer it to a large mixing bowl. Add the sautéed vegetable mixture, dried cranberries, and chopped pecans. Stir well to combine.

Taste and adjust seasoning if needed. Serve warm as a side dish or stuff into poultry before roasting.