In a small saucepan, cook the wild rice in 3 cups of water. Bring to a light boil over medium-high heat. Once it’s boiling, reduce heat to medium-low, cover and cook for 30 minutes. Drain and let cool.

In a medium-sized saucepan, bring 5 cups of water to a boil over high heat. Add orzo and cook for 10 to 11 minutes until the orzo is al dente. Using a fine mesh sieve, drain the orzo and lightly rinse with cold water. Set aside to cool.

On medium-high heat, toast pine nuts in a small skillet. Toss them constantly until they just begin to look golden. Pine nuts toast quickly, so do not leave them unattended. Immediately transfer the nuts to a plate to cool.

Once the rice and orzo are completely cooled, add them to a large salad bowl. Add the green onions, red pepper, cranberries, toasted pine nuts and parsley.

Next, prepare the citrus dressing. Whisk together lime zest, lemon zest, lime juice, lemon juice, honey (agave syrup), oil, mustard, pepper and salt in a medium bowl. Pour the dressing over the salad ingredients and toss to combine.

Refrigerate the salad for at least 2 hours before serving.