In a large pot, bring stock or broth to a boil. Add wild rice and salt, lower to a simmer, cover and simmer gently for 35-45 minutes. Check at 35 minutes, and continue cooking until unopened grains are tender, yet still chewy. You’ll end up with about 5 cups cooked rice – keep covered and warm, and save any extra broth. Keep in mind, wild rice can vary in thickness, so cooking time may vary too.

While the wild rice cooks, in a large skillet or saucepan, heat oil /butter over medium heat. Add mushrooms, season with salt, saute until golden 6-7 minutes.

Add carrot, celery and leeks, season with salt and pepper, lower heat to medium-low, and saute 3 minutes. Lower heat to low, cover the pan, and let cook 5 minutes, or until carrots are al dente.

Add the garlic and fresh herbs, and saute until the garlic is fragrant, about 2 minutes. Deglaze the pan with a splash of white wine, broth or water, scraping up any browned bits. Add the craisins and stir for one minute.

Stir in the Brussels sprouts (or kale) and wilt.

Strain the rice, saving any liquid, and stir in the cooked rice, combining well. Adjust salt and pepper to taste, adding more as needed. Add more broth to loosen (especially if keeping the pilaf in a warm oven). If you left out the wine, a couple of drops of vinegar might help. If you like sweetness, a ½ teaspoon of maple syrup is nice too. My husband loves this with an extra dollop of butter stirred in; up to you.

Sprinkle with toasted pecans and optional garnishes.