Corporate grocers take note: I went in to get a staple grain and left with an awesome recipe, at least twice the ingredients I originally intended and am now telling perhaps as many as nine people (two or three of which might actually live in Toronto) about his store by writing this post. Repeat this scene at most big grocery stores and the best advice I'd likely get is that the Wild Rice is in aisle 4 next to the Extreme Fajita shells.
1 cup wild rice
5-6 cups light stock (veggie, chicken, duck or veal)
1 cup pecans, shelled and halved
1 cup cranberries
1 orange, juiced and zested
3 small shallots, finely minced
1/4 cup olive oil
1 teaspoon salt
black pepper to taste
Rinse the rice and bring to a boil in the stock. Simmer, uncovered, for 30-40 minutes until done (it should still have some bite to it), drain and let cool. Mix remaining ingredients with the rice in a large bowl and set aside for at least a couple of hours to let the flavours meld.