Step 1

1 Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet.u00a0 Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes.u00a0 Rice will still be moist, but with no standing liquid.

Step 2

2 While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.u00a0

Step 3

3 In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whiskingu00a0 briskly to combine.

Step 4

4 Mix the rice into the bowl with the pecan/raisin mixture and stir.u00a0 Pour in the orange juice/olive oil dressing and toss gently until completely combined.u00a0

Step 5

5 Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop.u00a0 Serve at room temperature.u00a0 Refrigerate leftovers.

Step 6

6 The rice should still be moist after cooked, but the liquid should be cooked completely out.u00a0 You can pat it with a paper towel if you think it's too wet.

Step 7

7 Be sure and let it sit for at least two hours at room temperature.u00a0