Instructions: Combine the water, bay leaves, salt, and pepper in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cover again and keep warm.

Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice.

This recipe yields 4 servings.

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