Rinse then drain 1 cup wild rice in a colander. Boil in a pan 3/2 c water and 1/4 t salt. Add rice. Simmer 40 minutes. Pan-roast 1/2 cup chopped pecans until browned and fragrant; add to rice. Steam covered 10 minutes.

Meanwhile, dice 1 c onion and fry in 3/2 c water until translucent. Add 1 c fresh shiitake and stir. Verify 1 c water remains. Cook 5 minutes. Add 2 t tamari and remove from heat. Mix with rice.