1 c. wild rice, well washed
5 c. chicken broth
1 c. brown rice
1 c. pecan halves
1 c. dried currants
4 scallions, thinly sliced
1/2 c. chopped Italian parsley
Grated zest of 1 orange, do not use store bought
1/4 c. olive oil
2 tbsp. freshly squeezed orange juice
Salt
Freshly ground pepper
1 tsp. garlic powder
1/2 c. chopped dried apricots

In heavy saucepan, bring wild rice and 2 1/3 cups chicken broth to rapid boil. Reduce heat to medium, cover and simmer 45 minutes or until just tender, add more water if liquid evaporates too quickly, drain and set aside in large bowl.

In another heavy saucepan, add brown rice, remaining chicken broth, 2 2/3 cup to heavy boil. Reduce heat and simmer 45 to 50 minutes or until liquid is absorbed and rice is tender. Add to wild rice. Add remaining ingredients to the rices and toss quickly. Do not over toss or rices will become sticky. Let stand 2 hours to mix flavors. Serve at room temperature or microwave 2 minutes and serve warm.