J Alexander's wild rice with orzo

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2 cups cooked orzo
1 cup cooked wild rice
¼ cup diced red onions
¼ cup currants
1/8 cup fresh corn niblets
¼ cup toasted almonds
1 tbsp chopped parsley
3 tbsp diced red peppers
3 tbsp diced yellow peppers
½ cup sliced green onions
½ cup dressing (recipe follows)
salt and pepper, to taste
1 tspn granulated garlic
1/8 cup cut fresh basil
for dressing: (makes 1 cup)
4½ tbsp balsamic white vinegar
1½ tbsp lemon juice
½ tspn minced garlic
½ tbsp Dijon mustard
½ tbsp sugar
3/8 cup ( ¼ cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
½ tbsp fresh basil
salt and pepper, to taste

For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whisk (three minutes stirring).
Fold in the mustard, basil, salt and pepper.
Slowly add oils, while whisking vigorously.
Refrigerate.
Place all other ingredients in a mixing bowl and mix well.
Serve ice cold, 38-40°F. Shelf life mixed is two hours.