Cook rice as directed on package using the chicken broth for the liquid. Remove from heat. Preheat oven to 350 degrees. In a saucepan, saute shallot and celery in butter. Add dried cranberries, cinnamon, orange zest, thyme, sage and pecans. Mix into rice mixture. Salt and pepper, to taste. Spoon into a casserole dish, bake covered for 20 minutes. Serve.