Harvest rice salad

3 cups water
1 cup raw brown basmati rice
1/2 cup raw wild rice
1/2 teaspoon salt
1 tablespoon freshly grated orange peel
Dressing:
Juice of 1 orange (1/4 to 1/3 cup)
2 tablespoons canola or other vegetable oil
3 tablespoons cider vinegar
3 tablespoons orange juice
2 teaspoons chopped fresh rosemary or sage
1/2 teaspoon salt
1/8 teaspoon ground black pepper, more to taste
1 1/2 cups hot water
1 cup currants, golden raisins, chopped dried pears, or dried cranberries, or a combination
3/4 cup pecans
1/2 cup chopped fresh parsley
1/2 cup chopped scallions

1. In a small heavy saucepan with a tight-fitting lid, bring to a boil the water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.
2. Meanwhile, preheat the oven to 325 degrees F.
3. In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside. In another small bowl, pour the hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly.
4. Spread the pecans on an unoiled baking sheet and toast in the oven for 10 to 15 minutes, until lightly browned. Chop coarsely and set aside.
5. When the rice is done, place it in a large bowl and cool for 10 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and scallions. Set aside at room temperature for at least 30 minutes to allow the flavors to mingle. Serve at room temperature.