This is adapted from a Cooking Light Oct. 2009 recipe. Adapted, because I can't imagine any way to use the amount of liquid originally called for. Check the back of your wild rice box, I guess, and see what the rice/water ratio is, though, before you make.
Really good, really simple. And makes a bunch.
2 tablespoons butter, divided
2 cups chopped Pink Lady apple
1 cup chopped leek
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 cup water
1 cup apple cider
1 teaspoon chopped fresh thyme
2 cups uncooked wild rice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add apple; sauté 7 minutes or until tender and lightly browned. Remove from pan.
Reduce heat to medium. Melt remaining 1 tablespoon butter in pan. Add leek; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Stir in broth, water, cider, and thyme; bring to a boil. Stir in rice; reduce heat, and simmer 55 minutes or until liquid is absorbed. Return rice mixture to pan over medium heat. Stir in apple, pecans, salt, and pepper; cook 2 minutes or until thoroughly heated.