Bring 3 cups water to a boil, stir in wild rice, and 1 1/2 tsp salt. Reduce heat and simmer, covered for 40-45 minutes, or just until kernels puff open. Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid. Set aside.
Bring 2 cups water to a boil, stir in brown rice, and 1 tsp salt. Reduce heat and simmer, covered for 40-45 minutes. Let sit covered for 15 minutes. Uncover and fluff with a fork. Set aside.
Toast almonds in a350 degree oven until golden brown.
Saute leeks with 3 tbsp olive oil until just wilted and season with salt and pepper.
Mix cumin, allspice, coriander, and cayenne together.
Saute squash with the remainder of the olive oil and season with spice mixture and some salt.
Let all ingredients cool before combining. Mix rices, squash, leeks, lemon juice, and currants together. Taste and adjust seasoning if needed. Garnish with almonds and parsley.