Add water to wild rice in saucepan to cover by 2 inches. Simmer, covered, 35 to 40 minutes until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
Cook white rice according to package directions. Drain; cool under cold tap water. Drain.
Meanwhile, spread coconut evenly on a baking pan. Bake in preheated 375° oven for 10 minutes or until lightly browned, stirring occasionally. Let cool.
Combine rices, peppers, onion, parsley, papaya, coconut and turkey in large bowl. Add dressing; mix well. Makes 10 servings.
Whisk together orange juice, olive oil, balsamic vinegar, salt and pepper in a small bowl. Makes 1-3/4 cups.