Place the brown rice and the wild rice in a large pot and add 3 ¼ cups of water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover pan. Cook for about 40-45 minutes, or until both varieties are tender.
While the rice cooks, cook the lentils. Place them in a pot with enough water to cover by one inch. Bring to a boil then reduce heat to low and cover the pan. Cook until lentils are tender but still firm, about 25 minutes. Drain out excess water.
Place the rice and lentils in a large bowl and let them cool before proceeding.
Put the cranberries in a food processor and pulse a few times until coarsely chopped.
Add the cranberries, apples, onion, and celery to the bowl. Stir well.
Make the dressing: Put the orange juice, organic canola oil, salt, pepper, and sugar in a jar with a lid. Shake well. If you are serving the salad right away, pour the dressing on top and toss to coat. If you are not serving immediately, refrigerate the salad and the dressing and combine just before serving.
Garnish with fresh parsley if desired.
Notes
You can make this salad the night before if you wish. Keep the dressing separate and just add it right before serving.Store leftover salad in the refrigerator for up to 3 days.