In a large pot, combine the wild rice, water, vegetable stock, 4 sage leaves, rosemary and dried bay leaf in a pot. Bring the water to a boil and turn the heat down to medium low. Cover and cook 30 minutes, stirring occasionally.
Prepare the onion, celery, apple and cranberries as the rice is cooking.
With 10 minutes left, spray the pan with non-stick spray and saute' over medium heat. Add onions, celery and salt and cook 2-3 minutes.
Add apples and cranberries to the onion and celery mixture. Cook 3-4 minutes and then add maple syrup and cook an additional 1-2 minutes over medium heat. Note: If you notice the onions and celery starting to stick to the pan, you can add a little vegetable stock.
Once the rice is done, transfer it to a large bowl. Add the vegetable mixture and stir to combine. Add 1/4 cup chopped pecans.