Bring 2 cups water to a boil; add brown rice; cover; reduce heat. Cook 45 minutes. Drain any excess water. Transfer to large bowl. Meanwhile bring 3 cups water to a boil; add wild rice; cover; simmer until tender about 45 minutes. Drain; transfer to bowl with brown rice. Add remaining ingredients; toss to combine. Transfer to an ovenproof casserole or baking dish; cover tightly with aluminum foil, bake at 350 degrees for 40 minutes or until heated through.
Tip: Can be made 1-2 days ahead and baked or reheated on the day you plan to serve.