Step 1

Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet.  Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes.  Rice will still be moist, but with no standing liquid.

Step 2

While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.

Step 3

In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking  briskly to combine.

Step 4

Mix the rice into the bowl with the pecan/raisin mixture and stir.  Pour in the orange juice/olive oil dressing and toss gently until completely combined.

Step 5

Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop.  Serve at room temperature.  Refrigerate leftovers.