Rinse the wild rice with water, then put in pot with 6 cups fresh water and a couple pinches of salt. Cover pot and bring to boil, reduce heat to maintain a slow simmer, and cook until just tender, about 40 minutes. Remove from heat, rinse with cold water, and drain.
In glass measuring cup, whisk to combine the orange juice, olive oil, Dijon mustard, salt and pepper. Pour over the wild rice and things. Mix to combine. Good room temperature or chilled.
The nuts get soft over time, so if you're making a big batch in advance, add the nuts just before serving