Rinse wild rice thoroughly under cold water.
In a medium saucepan, heat olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the rinsed wild rice to the saucepan and stir to combine.
Pour in the broth and bring to a boil.
Reduce heat to low, cover, and simmer for 45-50 minutes or until rice is tender.
Once cooked, remove from heat and let sit, covered, for another 10 minutes.
Fluff rice with a fork before stirring in dried cranberries and chopped pecans.
Season with salt and pepper to taste, and garnish with parsley if desired.
