Melt the butter in a medium saucepan over medium heat, add the onion, and cook 4 to 5 minutes until softened.

Add the rinsed wild rice and stir 1 minute to coat in the butter.

Pour in the broth and salt, and bring to a boil.

Reduce the heat to low, cover, and simmer 40 to 45 minutes until the rice is tender and most of the liquid is absorbed, with some grains split open.

Remove from the heat, stir in the cranberries, and let stand covered 5 minutes to soften and absorb the remaining moisture.

Fluff with a fork, fold in the pecans and parsley, and serve warm.