In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

While the rice is cooking place the olive oil in a large skillet. Add the onion and cook for about 3 minutes, tossing frequently.

Add the mushrooms, cranberries and pecans. Toss until well blended. Add the rosemary and the salt and cook for about 10 minutes.

Mix the cooked rice with the mushroom and cranberry mixture. Serve.