Place the water in a medium sauce pan over high heat. When it comes to a boil add the wild rice, white rice and salt. Stir once. When the water comes to a boil again reduce the heat to a simmer. Cook covered, simmering slowly, until all the water is gone. Stir once and set aside. The rice will be slightly underdone.

While the rice is cooking place the olive oil in a medium skillet over medium heat and add the shallot and carrots. Cook for about 4 - 5 minutes, stirring frequently.

Add the carrots and pistachio nuts. Cook for another 3 - 4 minutes.

Remove from the heat and fold into the cooked rice. Add the currants, salt, pepper, basil, oregano and rosemary and toss until well blended.

Preheat the oven to 350°F.

Lay the turkey breast on a cutting board skin side down. Using a sharp knife butterfly the breast open starting the cut on the side of the breast that has the excess skin flap. Fill the cavity with the rice mixture and roll the filled breast toward the flap of skin. Gently roll the turkey breast until it is skin side up.

Using 6 wooden skewers, pierce the meat of the turkey where the edges come together to effectively seal the stuffed turkey.

Place the stuffed turkey breast in a large oblong Pyrex dish and roast in the oven for about 90 minutes. The temperature on an instant thermometer should be at 155°F. Remove and let the turkey rest on the cutting board for about 5 - 10 minutes.