In a large, covered saucepan, cook wild rice in boiling salted water for about 40 minutes or until rice is tender and most of the liquid is absorbed.
Meanwhile, in a medium skillet, cook mushrooms, onion, and celery in hot oil for 5 minutes or until tender.
Add the vegetable mixture, peas, cranberries, and tamari sauce to rice. Cook, uncovered, for 3 to 4 minutes more or until heated through and the remaining liquid is absorbed.
To serve, transfer rice to a serving bowl. Top with nuts. Makes 8 servings.
