How to Make It
In a large saucepan, cover the wild rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the rice is tender but still chewy, about 1 hour. Drain the rice well.
Meanwhile, heat the oil in a large cast-iron skillet. Cook the sausage over high heat, breaking up the pieces with a spatula, until very brown, about 10 minutes. Remove to a mixing bowl.
Toss the wild rice with the sausage and cranberries. Season with salt and garnish with fresh parsley.