Heat a Dutch oven over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside.
Heat 1 teaspoon of canola oil over medium heat.
Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally.
Add the apples and cook 4 minutes or until tender crisp.
Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.Note: To cook rice, bring 2 1/4 cups water to boil in medium saucepan. Add 1/3 cup uncooked wild rice, reduce heat, cover, and simmer 5 minutes. Stir in 1/2 cup uncooked brown rice, cover, simmer 33-35 minutes or until tender and liquid is absorbed.