Combine the water, bay leaves, salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes.
Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice.
Copyright Michael Lomonaco 1997