Rinse and drain wild rice. Place wild rice and water in a large saucepan over medium-high heat and bring to a boil. Reduce heat to a simmer, cover, and cook 30-45 minutes, or until grains are burst, but not soggy. Drain and place in serving bowl. Add peas, salt, and cranberries.

In a small skillet over medium-high heat, cook onion and celery in 1 teaspoon of the oil, until tender and just beginning to brown. Add onions and celery to rice and return skillet to the stove.

Put the remaining oil in the skillet and turn heat to high. Once oil is very hot, add mushrooms and cook for 2 to 3 minutes without stirring. Stir to turn mushroom pieces over, and cook, without stirring, an additional 2 to 3 minutes. Add mushrooms to the rice.

Add tamari sauce and stir to combine. Top with a garnish of chopped pecans.