Woodlake Market Golden Harvest Salad

1 cup uncooked brown rice
1 cup uncooked wild rice
2 3/4 cup chicken stock (divided)
1 teaspoons salt (optional)
Freshly ground black pepper to taste
1 cup julienne cut apricots
1/2 cup diced fresh red bell pepper
Rind of half an orange
1/2 cup pecan halves
1 package (10 ounces) frozen peas, thawed
1/4 cup vegetable oil
1/3 cup fresh orange juice

Put each rice in medium-size saucepan and cover each kind of rice with half the stock. Bring stock to boil, reduce heat to simmer and cook, covered, until rice is tender, following package directions for white rice. For wild rice, cook 20 minutes, turn off heat and let sit another 20 minutes. (Rice will still be chewy.)

Combine both kinds of rice in large serving bowl. Add salt and pepper. Stir in remaining ingredients. Cover and refrigerate 24 hours before serving.

Makes 6 to 8 servings.