Combine the brown and wild rice with the stock in a saucepan.
Bring to a boil.
Reduce the heat to a simmer, cover and cook for 35 to 45 minutes or just until the rice is tender.
Drain off the excess liquid.
Place the rice in a large serving bowl and set aside to cool.
Stir in the pecans, green onions, cranberries, apricots and cilantro into the cooled rice.
Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl.
Pour dressing over top of the salad and toss to coat.