Bring the broth or water with bouillon cube to a rapid simmer in a large saucepan. Stir in the wild rice and seasoning blend, return to a slow boil, then lower the heat and simmer for 10 minutes.
Stir the brown rice into the saucepan with the wild rice, return to a simmer, then cover and cook until the water is absorbed, about 30 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and celery and sauté until the onion is golden. Add the apple and sauté for 5 minutes longer.
Stir in the cooked rice mixture along with the juice, optional zest, scallions, currants, and spices. Season with salt and pepper.
Sauté over low heat, stirring frequently, for another 5 minutes. This may be done somewhat ahead of time to this point, then left covered and off the heat until needed.
Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans.