Wild Rice and Brown Rice Pilaf with Dried Fruit and Pecans

3/4 cup wild rice

3/4 cup brown rice

4 cups vegetable or chicken stock

1/2 cup chopped toasted pecans

1/3 cup chopped green onions, whole onion

1/3 cup dried chopped apricots

1/3 cup chopped fresh cilantro or parsley

Dressing Ingredients:

1 tbsp olive oil

1 tbsp thawed orange juice concentrate

1 tbsp freshly squeezed lemon juice

2 tsp low-sodium soy sauce

2 tsp raspberry or balsamic vinegar

1 1/2 tsp sesame oil

1 tsp minced garlic

1. In a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or just until the rice is tender. Drain excess liquid. Place in a large bowl. Cool.

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

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

Serves 8