For BROWN RICE: add full 5 cups of stock to a large pot and bring to a boil. Add wild rice and brown rice at the same time. Cook until done, about 45 minutes.
For CONVERTED or CONVENTIONAL WHITE rice: bring 3 cups of chicken stock to a boil and add wild rice. Reduce heat, cover and simmer. Let brown rice cook for 25 minutes, then add remaining stock and white rice. Cook until done, an additional 20 minutes.
Taste test rice, if not done add up to an additional ½ cup of water or stock and allow rice to cook an additional 5 minutes.
Add lemon juice, zest and thyme. Cook until the liquid had evaporated. Remove the stalks of thyme. Add honey and season to taste with salt and pepper. Fold in tomato.