Add the rice, water and orange juice to a medium saucepan and heat over high heat. Cover and reduce heat to a simmer. Cook for 45-60 minutes or until rice is tender. Transfer rice to a mesh strainer and drain excess liquid. Set aside to cool.
In a small bowl, whisk together the ginger, garlic, olive oil, sesame oil, soy sauce, rice wine vinegar and honey. Set aside.
In a large bowl, combine the carrot, celery, apricots and scallions. Add the rice and peanuts and toss to blend. Add 2-3 tablespoons of the dressing and taste for seasoning. If salad needs more seasoning or seems dry add dressing one tablespoon at a time. Chop the reserved celery leaves (about 1 tablespoon) and sprinkle on top of the salad.
Serve warm or at room temperature.
Notes
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.