5 c. water
1 c. wild rice
1 c. brown rice
1 c. dried currants
1/2 c. toasted pine nuts
4 tbsp. chopped Italian parsley
2 tbsp. grated orange zest
1/4 c. olive oil
2 tbsp. freshly squeezed orange juice
Freshly ground black pepper to taste
Salt to taste (optional)
Freshly grated Parmesan cheese

Pour 3 cups water in a saucepan. Bring to a boil and add wild rice. Stir, reduce heat, cover and simmer for 15 minutes. Drain, if necessary, and place in a large bowl.

Pour the remaining 2 cups of water in a separate saucepan. Bring to a boil and add brown rice. Stir, reduce heat, cover the pan and simmer for 15 minutes. Place in the bowl with the wild rice.

Gently toss the remaining ingredients, except the grated cheese, with the two rices. (Rice can be prepared 3 to 4 hours ahead to this point. Cover but do not refrigerate.)

An hour before serving, preheat oven to 350 degrees. Place rice in casserole and cover with aluminum foil. Before serving, heat through for 20 minutes; after heating sprinkle with freshly grated Parmesan cheese. Can serve in hollowed out oranges.