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Rinse rice under cool water and drain well.
Place rice along with stock and salt in a saucepan and bring to a boil.
Place lid on pan and simmer for 45 minutes until rice is fully cooked. Turn off heat and let rice rest with lid on for 10 minutes. Fluff with a fork.
Saute celery and shallots together in a pan until soft, about 5-7 minutes.
Move celery and shallots to one side of pan and add mushrooms. Allow mushrooms to cook for 2-3 minutes before stirring. Stir once and then after they have released a lot of their liquid, stir them in with the celery.
Add fresh herbs and garlic and cook until the garlic is fragrant, about 30 seconds.
Place cooked rice, sauteed mushroom mixture, cranberries and pecans in a large bowl. Toss lightly to mix.
Taste and add a bit of salt and pepper if needed.
Serve warm or allow to cool and use as a stuffing in a turkey or bird.