Orzo and Wild Rice Salad

4 ounces of Wild Rice (about 3/4 cup)
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste

Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.

Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.

Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like.  Set aside to cool.

Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl. 
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.

This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.