In a medium sauce pan bring the vegetable stock to a boil. Add the rice, stir, and cover. Reduce the heat to simmer and cook for 55 minutes or until the broth has evaporated. Leave covered and set aside.
While the rice is cooking prep the vegetables and apple.
Make the dressing. Add the ingredients to a bowl of jar with a lid and whisk or shake to blend.
In a large bowl combine the rice, vegetables, and dressing and toss to coat.