PREPARATION:

1. Rinse wild rice in fine strainer under cold running water. Drain. Combine wild rice, 1-1/2 cups chicken broth and apple juice in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 45 minutes or until rice is tender. Drain.
2. Meanwhile, combine white rice and remaining 1-1/2 cups broth in separate 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 12 to 15 minutes.
3. Stir raisins, apricots and cranberries into white rice; simmer 5 minutes or until rice is tender and fluffy and liquid is absorbed. Remove from heat. Let stand covered 5 minutes or until fruit is tender; set aside.
4. Melt butter in large skillet over medium heat. Add onion; cook and stir 5 to 6 minutes until tender. Stir in pecans. Cook and stir 2 minutes.
5. Add wild rice and white rice mixtures to skillet. Add parsley; cook and stir over medium heat about 2 minutes or until heated through.