Cold Wild Rice Salad

1-6 oz pkg long grain and wild rice mix
1-8 oz can sliced water chestnuts, drained
1/2 C chopped celery (1 stalk)
1/2 C sliced green onions (4 medium)
1/2 C seedless red grapes, halved
3 T olive oil
3 T lemon juice
1/4 tsp pepper
1-11 oz can mandarin orange sections, drained
2/3 C toasted chopped pecans

Prepare rice mix according to package directions, except do not add oil or butter.  Cool.  In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes.  In a screw-top jar, combine olive oil, lemon juice, and pepper. Cover; shake well.  Pour lemon juice mixture over rice mixture; toss to coat.  Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.  To serve, gently stir in mandarin oranges and pecans.