Combine rice with vegetable broth and enough water to cover by 1 inch in a medium saucepan
Bring to a boil
Reduce heat and simmer, covered until rice is tender-about 40 minutes. Let cool
Stir in pecans, cranberries, apricots and red onion. Set aside
In a small bowl, whisk together lime juice, agave nectar, ginger and lime peel. Gradually whisk in olive oil
Season with salt and pepper
Pour over rice and mix together well. Gently fold in blueberries
Let sit 10 minutes before serving