Bring the wild rice and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork and cook uncovered 5 minutes more. Once finished, spread into a shallow dish and refrigerate until cold.
Bring a large pot of lightly salted water to the boil. Add the orzo pasta and cook until al dente, 7 to 8 minute. Drain, rinse with cold water and chill.
Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, sweetcorn, yellow pepper, red pepper and green pepper. Season with 2 tablespoons basil, salt and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper and 1 1/2 teaspoons basil. Slowly whisk in the rapeseed and olive oils until emulsified. Stir the dressing into the pasta and refrigerate 2 hours before serving.