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Rinse wild rice under running water using strainer or in a bowl of water; drain.
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Place in heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain.
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In large skillet, melt butter, saute onion and celery until onion is tender. Stir in rice, bread cubes, cranberries, parsley, orange peel, salt and pepper. Gently stir in broth.
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Spoon into buttered 7x11" baking dish; refrigerate 8 hours or overnight, if desired.