Bring chicken stock to a boil in a large sauce pot over medium heat.

Add wild rice, cover the pot, reduce heat to low, and cook for 20 minutes, or until the rice has absorbed all the liquid and is tender.

Heat a large skillet over medium heat and spray with olive oil cooking spray.

Add the garlic, onions, celery, and mushrooms to the skillet.

Saute the vegetables until they are tender, approximately 5 to 7 minutes.

Add the cooked rice, dried cranberries, chopped pecans, drained water chestnuts, and orange zest to the skillet.

Mix all ingredients to combine thoroughly.

Cook until all ingredients are heated through.

Transfer the colorful rice to a serving bowl and serve immediately.