In a 10-inch skillet cook celery and onion in hot margarine or butter about 10 minutes or until tender. Add uncooked wild rice; cook and stir for 3 minutes. Add broth and water. Bring to boiling; reduce heat. Cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
Stir in dates and walnuts. Cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed. Makes 6 to 8 side-dish servings.