Several kinds of rice come together with cranberries and almonds in a make-ahead salad that can be served warm or cold. Great for a crowd.
In a small jar with a screw-top lid, put the olive oil, vinegar, zest, juice, and honey.
Shake to combine.
In a large bowl, combine the rice, cranberries, and almonds.
Add dressing and season with pepper.
Serve warm or refrigerate.
Measure the rice before you cook it. (You want 2 cups dry.)
I add a little salt when I cook the rice, so I don't find I need to add any to the salad.