Prepare the wild rice: Toast pecans until fragrant in a small pan over medium heat. Chop and reserve.
Bring a small pot or kettle of water to a boil. Place cranberries into a small bowl and cover with boiling water to reconstitute. Let stand until softened then drain and chop.
In a medium saucepot, melt butter over medium heat and add the celery, apple, onion, thyme, salt and pepper. Sauté to soften, 7-8 minutes. Add rice and toast a minute or two; add stock and water, and bring to a boil. Reduce heat to simmer, cover and cook 30 minutes. Uncover and cook 15 minutes more until tender and fluffy. Drain and add chopped cranberries, scallions, parsley and reserved pecans. Adjust salt and pepper to taste.
Preheat oven to 350°F.