1 tsp. butter
1 medium onion, diced
1 cup wild rice
3 cups water
1/4 cup dried cranberries
2 tsp. butter
1/2 cup pecan halves
2 cups shredded poached chicken
Season pan. Heat a 6 cup metal saucepan with a tight fitting lid until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while dicing onion.
Sauté wild rice and onion in 1 tsp. butter in seasoned pan. Add water and cranberries. Cover tightly. Bring to boil. Turn heat to very low, keeping tightly covered for 45 minutes.
Sauté pecan halves in 2 tsp. butter.
When rice has cooked for 45 minutes, turn off heat and let rice stand for five minutes without removing cover.
Stir pecans and chicken into rice.
Serve with a salad.