Rice Salad with Pine Nuts and Cranberries

1 cup long grain rice, cooked and set aside to cool
1/2 cup black rice, cooked and set aside to cool
4 stalks celery, chopped
8 green onions, greens parts chopped
1 1/2 cup frozen peas, thawed
1/2 cup pine nuts, toasted
3/4 cup dried cranberries, roughly chopped

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp rice vinegar
1 lemon, juiced
1 tsp honey
2 tsp sesame oil
S&P

Whisk together the oil, vinegars, lemon juice, honey, sesame oil, and salt and pepper.

In a large bowl combine the cooled cooked rice, celery, green onions, peas, dried cranberries, pine nuts, and dressing. Let it chill for a few hours before serving.

Adapted from here