Ingredients:
3/4 cup  wild rice
3/4 cup  brown rice
4 cups  vegetable or chicken stock
1/2 cup  chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped cilantro or parsley
1 Tbsp. olive oil
1 Tbsp. orange juice concentrate, thawed
1 Tbsp freshly squeezed lemon juice
2 tsp.  low-sodium soy sauce
2 tsp.  raspberry or balsamic vinegar
1.5 tsp. sesame oil
1 tsp.  minced fresh garlic

Directions:
Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35 to 40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.

Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.

Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat.