2 1/2 cups chicken stock
1 cup wild rice
3 tablespoons lemon juice
2 teaspoons olive oil
2 teaspoons honey
2 kiwis, peeled and diced
1 cup seedless red grapes, halved
1 1/2 tablespoons toasted, chopped pecans
Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.