In a large saucepan, heat 2 T. olive oil. Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly. Add the vegetable stock and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T. olive oil for 5-7 minutes or until soft. Add the garlic and dried herbs, and saute an additional 2 minutes. Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes. Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through. Taste and adjust the seasonings as needed. Transfer the rice blend to a large bowl for service.

Serves 8-10