Rinse the wild rice under cold water until the water runs clear.

In a medium pot, heat the olive oil over medium heat and add the diced onion. Sauté until translucent, about 5 minutes.

Add the rinsed wild rice to the pot, stir well, and cook for an additional 2 minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has absorbed the liquid.

While the rice is cooking, chop the pecans and set aside.

Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and stir in the dried cherries, chopped pecans, thyme, salt, and black pepper.

Serve the pilaf warm as a side dish or light main course.

Garnish with additional pecans or thyme if desired.