Combine 6 cups water, salted as you would for pasta, and Grano in a large saucepan. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, for a total of about 30-35 minutes. After 10 minutes, add the rice, and continue cooking for another 20 minutes or more until Grano and rice are tender. Drain off any excess liquid. Cool mixture.
In a large bowl gently stir together the Grano mixture, orange sections, and broccoli mix. Set aside.
For dressing, in screw-top jar combine vinegar, salad oil, sugar, and crushed fennel seed. Pour the dressing over Grano mixture.
Adapted from Better Homes and Gardens recipe.