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Place shredded Brussel sprouts in a heavy skillet with enough water to come half way up the sprouts. Add cranberries and bring to a boil, reduce heat and simmer for 3 minutes. Drain and set aside. Heat skillet, add bacon and cook until just browned. Remove and chop bacon into 1/2 inch chunks. Drain a bit of the drippings, depending on your taste, and add mushrooms, garlic, onions, and chopped bacon and saute for 3 to 4 minutes. Add Brussel sprouts, vinegar and brown sugar and cook until heated through. Toss in the cooked wild rice blend. Heat through and serve. Salt and pepper to taste.
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