Rinse and cook wild rice to package instructions; set aside.
Spread cubed french bread in a single layer on a baking sheet.
Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Preheat oven to 325° F.
Melt butter in a large skillet over medium heat.
Add onion and garlic; cook and stir for 3 minutes.
Add mushrooms; cook for 3 more minutes stirring occasionally.
Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Transfer to very large casserole dish; cover with lid or foil.
Bake for 40 minutes or until hot.