Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.

While the rice is cooling, mix the dried cranberries, pecans, cashews, green onion, celery and red onion.

Combine the vinegar, orange, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.

Season with salt and pepper to taste.