Forbidden Black Rice Salad

1 cup black rice
1 cup dried cranberries
1 cup toasted almonds
1/2 cup green onions
1 1/4 cup red pepper -- diced
Dressing:
1/4 cup rice vinegar
3 Tablespoons Sherry Wine Vinegar
1/2 cup honey
1 1/2 Tablespoons fresh ginger -- grated
1/2 cup olive oil


Make the dressing by combing the vinegars, honey and ginger. Whisk in the oil and emulsify. Set aside.

Salad: Heat the oil in a medium sauce pan over medium heat until the oil simmers. Add the rice and toast it, stirring occasionally, for 2 minutes or until fragrant. Add the water and salt, increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cover. Cook for about 45 minutes or until the rice is tender. Remove from the heat and allow to cool.


NOTES : I made mine the night before, I think that it is better after it sets. The dressing recipe makes enough for 2 salads.