Bring the water or broth to a boil in a medium saucepan, add the rinsed wild rice, cover, and reduce the heat to low.

Simmer for 45 to 50 minutes, checking at the 45 minute mark, until most of the grains have split open and show a pale, curled interior.

Drain off any excess liquid and spread the rice on a sheet pan to cool for 15 minutes.

Toast the pecans in a dry skillet over medium heat for 3 minutes, stirring often, until fragrant, then chop once cool.

Whisk the olive oil, orange juice, red wine vinegar and salt in a small bowl until combined.

Combine the cooled wild rice, dried cranberries, toasted pecans, celery, parsley and green onions in a large bowl.

Pour the dressing over the rice mixture and toss until everything is evenly coated.

Cover and refrigerate for at least 1 hour, or up to 3 days; this salad only improves overnight as the rice soaks up the dressing.