Step 1

Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.

Step 2

Zest and juice one orange. Segment the remaining two oranges, and set aside.

Step 3

Add the orange zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, honey or agave and salt and puree until smooth. Pour into a large bowl.

Step 4

Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.

Step 5

Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.

Step 6

Dice the remaining avocado and gently stir into the salad.