Wild and Brown Rice Salad

(made by Deanne)
Serves 6
1/2 cup wild rice
1 cup brown rice
1 medium red onion
1 small red pepper
2 celery sticks
2 tablespoons chopped fresh parsley (I used more)
4 tablespoons chopped pecans

Dressing:
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 teaspoon finely grated orange rind
1 teaspoon finely grated lemon rind
1/3 cup olive oil (I used less)

1. Cook wild rice in a pan of boiling water for 30 to 40 minutes until just tender.
Drain well and allow to cool completely. Meanwhile, boil the brown rice for 25 to 30 minutes. Drain well and allow to cool.
2. Chop onion and red pepper finely. Cut the celery into thin slices. Combine in a bowl with the parsley and cooked rices. Place the pecans in the oven (200 degrees) until warm and crisp.
3. To Make Dressing: Place the orange and lemon juices, rinds and olive oil in a screw top jar and shake to combine. Add salt and pepper to taste.
4. Pour the dressing over the salad and gently fold through. Top with pecans and turn prior to serving.