Cook rice according to package directions with stock of your choice, I used a basmati rice blend with wild rice and cooked it in a rich vegetable stock, giving it a nice color.

Reconstitute the dried cranberries with orange juice in a microwave safe dish and microwave for about 45 seconds and set aside.

While rice is cooking, pour olive oil into a large skillet over medium heat, add the onion, celery, carrot and sauté for about 5 minutes, stirring occasionally, add the mushrooms, garlic, poultry seasoning, salt, pepper and parsley and continue cooking for another 5 minutes or until vegetables are cooked down and tender.

After rice is cooked, combine with the sautéed vegetables, cranberries with juice and pecans and serve