In a medium saucepan, add wild rice, 2 cups of water and ¼ tsp salt. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed, about 20-25 minutes.
Add brown rice and an extra 3 cups of water and ½ tsp salt. Bring back to the boil and again, reduce heat and simmer until water is absorbed and both rices are tender, about 30-35 minutes.
Turn off the heat and allow rice to rest for 15-20 minutes.
When rice is done resting, add all the ingredients and mix well.
Let cool to room temperature then transfer to refrigerator until completely chilled, at least 4 hours, preferably overnight.
You can safely prepare this stuffing a couple of days in advance and keep it in the fridge until you are ready to use it.
You can either stuff your bird with this mixture or bake it seperately in a 375F oven for about 50 minutes.