In a small saucepan, combine the wild rice, 1 cup borth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover ans simmer for 15-18 minutes or until rice is tender. In a large nonstick skillet.=, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until tender. Transfer to a large bowl. Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and reamining oil; toss to coat. Serve warm or at room temperature.